Potluck Eggs Benedict

READY IN: 1hr 5mins
Recipe by Judy in WA

I found this recipe in the Taste of Home magazine. It has become a requested favorite for family and friends. Everyone loves it! You can make this all the night before. I just keep it all separate and then put it together in the morning for breakfast.

Top Review by HeatherFeather

This was very good! I thuoght this looked so lovely on the plate and could easily be served to brunch guests. A nice use of leftover Easter eggs & holiday ham too. I used white asparagus in this. Next time I would add a few additional seasonings & herbs to punch up the flavor of the sauce a bit, as it was very basic - but still very good.

Ingredients Nutrition


  1. Cut asparagus in 1/2" pieces.
  2. Cook 5 minutes, drain, and cool.
  3. Melt butter in pan and stir in flour.
  4. Blend until smooth and cook a couple of minutes.
  5. Add milk and broth and bring to a boil.
  6. Cook and stir for 2 minutes.
  7. Add ham and cheese.
  8. Stir until cheese melts.
  9. Add eggs, salt, asparagus, and cayenne.
  10. Heat and serve over biscuits (or toast is good, too).

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