Potluck Eggs Benedict

By á-4084

Ok folks, it doesn't get any easier than this Eggs Benedict recipe. Perfect for potlucks! The addition of asparagus brings out a wonderful fresh flavor and is super tasty served over warm fluffy biscuits.

Ingredients

• 1 pound fresh asparagus, trimmed
• 3/4 cup butter, cubed
• 3/4 cup all-purpose flour
• 4 cups milk
• 1 (14.5 ounce) can chicken broth
• 1 pound cubed fully cooked ham
• 1 cup (4-ounces) cheddar cheese, shredded
• 8 hard-cooked eggs, quartered
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 10 to 12 biscuits, warmed

Details

Servings 10
Adapted from tasteofhome.com

Preparation

Step 1

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 cheese is melted. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits.