Eggs Benedict Recipe

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Eggs Benedict Recipe

 



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Eggs Benedict

 

Ingredients

1/4 cup butter or margarine
1/4 cup light cream
2 egg yolks, beaten
1 tbsp cider vinegar
1/4 tsp salt
1 few grains cayenne pepper
1/2 tsp dry mustard
17 oz can asparagus spears,drained
4 english muffins, split and toasted, conventionally
4 slice ham
4 poached eggs (recipe)



 

Preparation

1. In a 2 cup, non-metallic measuring cup melt butter in Micro- wave
Oven 30 seconds. Add light cream, egg yolks, vinegar, salt, cayenne
and mustard; stir to blend thoroughly. 2. Heat, uncovered, in
Microwave Oven 1 minute or until thickened. Stir frequently. Be
careful not to overcook as sauce will curdle. 3. Beat sauce until
light and fluffy. Set aside. 4. Place asparagus in a shallow,
heat-resistant, non-metallic baking dish and heat, uncovered, in
Microwave Oven 1 to 2 minutes or until heated through. 5. Arrange
toasted English muffin halves on a heat-resistant, non-metallic
serving platter. Place 1 slice of ham over 2 halves of the English
muffin. Divide asparagus among the 4 muffins. 6. Heat, uncovered, in
Microwave Oven 2 1/2 to 3 minutes or until muffins and ham are heated
through. 7. Carefully place poached eggs on asparagus. Top with
reserved sauce and heat, uncovered, in Microwave Oven 30 seconds to 1
minute or until hot.

 

 

Servings: 4

 

 

 

 


 

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