Potluck Eggs Benedict

"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."
 
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photo by HeatherFeather photo by HeatherFeather
photo by HeatherFeather
Ready In:
1hr 5mins
Ingredients:
11
Serves:
4
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ingredients

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directions

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

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I have been a bookkeeper for about 40 years and live in Stanwood WA. I have a large collection of cook books, but my now favorite is Recipezaar. I love the comments from other people and the rating system. I can always find new recipes that I want to try.
 
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