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Potluck Eggs Benedict Recipe

Photo by: Taste of Home

Asparagus spears give this hearty breakfast dish big springtime flavor. It's super served over warm fluffy biscuits...and a great way to use up extra hard-cooked eggs. — Pauline Van Breemen, Franklin, Indiana

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10-12 Servings
Prep/Total Time: 30 min.

Ingredients

1 pound fresh asparagus, trimmed
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups milk
1 can (14-1/2 ounces) chicken broth
1 pound cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
8 hard-cooked eggs, quartered
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
10 to 12 biscuits, warmed

Directions

Cut asparagus into 1/2-in. pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool.
Melt butter in a saucepan; stir in flour until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until cheese is melted. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 cup) equals 485 calories, 32 g fat (15 g saturated fat), 214 mg cholesterol, 1,444 mg sodium, 29 g carbohydrate, 1 g fiber, 21 g protein.

Potluck Eggs Benedict published in Taste of Home February/March 1997, p33

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