Ingredients
-
1
-
3/4
-
3/4
-
4
-
1
-
1
-
1
-
8
-
1/2
-
1/8
-
1
-
-
-
-
Directions
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 , 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 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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Steps
|
1
Done
|
Cut Asparagus in 1/2" Pieces. |
|
2
Done
|
Cook 5 Minutes, Drain, and Cool. |
|
3
Done
|
Melt Butter in Pan and Stir in Flour. |
|
4
Done
|
Blend Until Smooth and Cook a Couple of Minutes. |
|
5
Done
|
Add Milk and Broth and Bring to a Boil. |
|
6
Done
|
Cook and Stir For 2 Minutes. |
|
7
Done
|
Add Ham and Cheese. |
|
8
Done
|
Stir Until Cheese Melts. |
|
9
Done
|
Add Eggs, Salt, Asparagus, and Cayenne. |
|
10
Done
|
Heat and Serve Over Biscuits (or Toast Is Good, Too). |
