Potluck Eggs Benedict

Name: Potluck Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 pound fresh asparagus, trimmed; 3/4 cup butter, cubed; 3/4 cup all-purpose flour; 4 cups whole milk; 1 can (14-1/2 ounces) chicken broth; 1 pound cubed fully cooked ham; 1 cup shredded cheddar cheese; 8 hard-boiled large eggs, quartered; 1/2 teaspoon salt; 1/8 teaspoon cayenne pepper; 12 biscuits, warmed

Total Time Prep/Total Time: 30 min.

Yield 12 servings

Test Kitchen Approved

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

Ingredients

1 pound fresh asparagus, trimmed
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 can (14-1/2 ounces) chicken broth
1 pound cubed fully cooked ham
1 cup shredded cheddar cheese
8 hard-boiled large eggs, quartered
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
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.

Nutrition Facts

3/4 cup with 1 biscuit: 491 calories, 31g fat (18g saturated fat), 192mg cholesterol, 1371mg sodium, 33g carbohydrate (7g sugars, 1g fiber), 21g protein.

Recipe Creator