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

Potluck Eggs Benedict Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10-12 servings

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

Nutritional 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.

Directions

  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

Nutritional 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.

Reviews for Potluck Eggs Benedict

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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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