Potluck Eggs Benedict Recipe
Potluck Eggs Benedict Recipe photo by Taste of Home

Potluck Eggs Benedict Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10-12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10-12 servings


  • 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

Nutritional Facts

1 serving (1 cup) equals 485 calories, 32 g fat (15 g saturated fat), 214 mg cholesterol, 1444 mg sodium, 29 g carbohydrate, 1 g fiber, 21 g protein.


  1. 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.
  2. 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.
Originally published as Potluck Eggs Benedict in Taste of Home February/March 1997, p33

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Reviewed Mar. 29, 2016

"Have made this for years, a family favorite, but we call it Creamed Ham and Eggs on Biscuits.....sometimes with and sometime without asparagus. It's great both ways, but I agree, not Eggs Benedict!!"

Reviewed Mar. 27, 2016

"Made this for a ladies breakfast at church. Very good. Everyone loved it. I doubled the recipe to serve 24 ladies and there was some left over. I brought it home and froze it. My husband and I had the leftover Benedict thawed and rewarmed a few weeks later and it still tasted good over some fresh tea biscuits. I wasn't sure how it would be with the milk etc. but the freezing did not hurt it. Will make it again."

Reviewed Oct. 1, 2014

"This was one of my kids' favorite meals, and they still request it when they come home for visits."

Reviewed Jan. 9, 2012

"This was a big hit at Christmas brunch. I put it in the slow cooker to serve. Worked beautifully."

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