Asparagus Eggs Benedict

(6 servings)

  • 3/4 pound fresh asparagus
  • 1/2 cup margarine
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 and 1/4 cups chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 3/4 cup shredded Cheddar cheese
  • 1/2 pound sliced ham - diced
  • 5 hard cooked eggs - quartered
  • 4 English muffins
Cup asparagus into 1/2 inch pieces. Cook in a small amount of water until it changes color (about 2 minutes), drain and set aside.

Melt margarine in a 3-quart sauce pan. Stir in flour until smooth. Add broth, salt, cayenne pepper and bring to a boil; cook and stir for 2 minutes. Add cheese, stir until it melts. Add eggs, ham and asparagus. Heat through. Serve over toasted English muffins.

I used to think asparagus and eggs weren't meant to be together... until I tried this. It's awesome!

Mr Breakfast would like to thank The Boss for this recipe.

Recipe number 170. Submitted 5/4/2002.