Asparagus Eggs Benedict

Asparagus Eggs Benedict

(6 servings)    Printable Version
  • 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.

Comments About This Recipe
What do you think of Asparagus Eggs Benedict?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.

From Janie J.

You can use fried eggs or poached eggs. Just don't add them to the sauce. Place eggs over toast and then cover with sauce.

Comment submitted: 5/20/2010 (#10533)

Official Member: Team BreakfastFrom Drewzilla (Team Breakfast Member)
Rating (out of 5):  

When do you add the milk? I added it at the end (because I forgot.) I ended up using about half and it came out like a cheese sauce.

Comment submitted: 7/26/2009 (#8455)

From FamilyAdventure

Could poached eggs be substituted??

Comment submitted: 4/4/2009 (#7891)

From profcat

When do you add the milk?

Comment submitted: 7/17/2008 (#5907)

Official Member: Team BreakfastFrom hockeygirl (Team Breakfast Member)
Rating (out of 5):  

Wow. Boss, incredibly good recipe! Thank you so much for sharing it.


Comment submitted: 9/22/2007 (#3619)

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