Traditional Eggs Benedict
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Cream||1⁄4 Cup (4 tbs)|
|Egg yolks||2 , beaten|
|Cider vinegar||1 Tablespoon|
|Cayenne pepper||To Taste|
|Dry mustard||1⁄2 Teaspoon|
|Canned asparagus spears||17 Ounce, drained (1 Can)|
|English muffins||4 , split and toasted conventionally|
|Poached eggs||4 Small|
In a 2 cup, non-metallic measuring cup melt butter on high 1 minute.
Add cream, egg yolks, vinegar, salt, cayenne and mustard; stir to blend.
Heat, uncovered, on medium for 2 minutes or until tickened.
Beat sauce until light and fluffy; set aside.
Place asparagus in a shallow, heat-resistant, non-metallic baking dish and heat, uncovered, on high 1 to 2 minutes or until heated through.
Arrange toasted English muffin halves on serving platter.
Place 1 slice of ham over each English muffin.
Divide asparagus among the 4 muffins.
Heat, uncovered, on high 2 1/2 to 3 minutes or until muffins and ham are heated through.
Carefully place poached eggs on asparagus.
Top with sauce and heat, uncovered, on medium for 1 minute or until hot.