Potluck Eggs Benedict
Source: Taste of Home Magazine

1 pound fresh asparagus, trimmed
3/4 cup butter
3/4 cup all purpose flour
4 cups milk
1 (14-1/2 oz) can chicken broth
1 pound cubed, fully cooked ham
1 cup (4oz) shredded cheddar cheese
8 hard-cooked eggs, quartered
1/2 tsp salt
1/8 tsp cayenne pepper
10-12 biscuits, warmed

Cut asparagus into 1/2 inch 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 the cheese melts.
Add eggs, salt cayenne and asparagus; heat through.
Serve over biscuits.
10-12 servings


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