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.
Provided by Judy in WA
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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).
Nutrition Facts : Calories 1152.9, Fat 83.3, SaturatedFat 43.9, Cholesterol 590.1, Sodium 1523.1, Carbohydrate 35.6, Fiber 3, Sugar 3.8, Protein 64.8
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