Potluck Eggs Benedict

Judy in WA's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 45 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 lb fresh asparagus
• ¾ cup butter
• ¾ cup flour
• 4 cups milk
• 1 can chicken broth
• 1 lb cooked ham , cubed
• 1 cup shredded sharp cheddar cheese
• 8 hardboiled egg , quartered
• ½ teaspoon salt
• 1⁄8; teaspoon cayenne (or more)
• 1 can refrigerated grand biscuit , baked and hot

Directions:

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).

Reviews

[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.