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Potluck Eggs Benedict

 Potluck Eggs Benedict
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
10-12 ServingsPrep/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.
Nutritional Facts: 1 serving (1 cup) equals 485 calories, 32 g fat (15 g saturated fat), 214 mg cholesterol, 1,444 mg sodium,

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Potluck Eggs Benedict (continued)

Nutritional Facts: 29 g carbohydrate, 1 g fiber, 21 g protein.