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Traditional Eggs Benedict

Microwave.Lady's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Cream 1⁄4 Cup (4 tbs)
  Egg yolks 2 , beaten
  Cider vinegar 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Cayenne pepper To Taste
  Dry mustard 1⁄2 Teaspoon
  Canned asparagus spears 17 Ounce, drained (1 Can)
  English muffins 4 , split and toasted conventionally
  Ham slice 4
  Poached eggs 4 Small
Directions

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.
Stir frequently.
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.

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