Potluck Eggs Benedict Recipe

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

Read Reviews
5 5 5
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
MAKES:
10-12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10-12 servings
TOTAL TIME:
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-boiled large 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.
Originally published as Potluck Eggs Benedict in Taste of Home February/March 1997, p33

Nutritional Facts

1 cup: 485 calories, 32g fat (15g saturated fat), 214mg cholesterol, 1444mg sodium, 29g carbohydrate (6g sugars, 1g fiber), 21g protein.

  • 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-boiled large eggs, quartered
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 10 to 12 biscuits, warmed
  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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Reviews forPotluck Eggs Benedict

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Adamscooking User ID: 7060631 254064
Reviewed Sep. 13, 2016

"My family really enjoyed this recipe! I was looking for something I could make to use up several hard boiled eggs I had on hand before we left for a week's vacation. This was a perfect fit. I didn't have any asparagus on hand, so I substituted broccoli instead. I don't think my substitution was anything sub-par to the asparagus."

MY REVIEW
Grannylulu User ID: 6770547 246264
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!!"

MY REVIEW
knollbrookcook User ID: 4057123 246110
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."

MY REVIEW
BoiseNoise User ID: 7854035 14843
Reviewed Oct. 1, 2014

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

MY REVIEW
spiker1 User ID: 264159 42822
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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