Potluck Eggs Benedict

Potluck Eggs Benedict

Prep Time

10 Minutes

Cook Time

20 Minutes

Serving Yield


Asparagus spears give this hearty breakfast dish big springtime flavor. It’s super served over warm fluffy biscuits…and a great way to use up extra hard-cooked eggs.


1 pound fresh asparagus, trimmed
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 can (14-1/2 ounces) chicken broth
1 pound cubed fully cooked ham
1 cup shredded cheddar cheese
8 hard-boiled large eggs, quartered
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
10 to 12 biscuits, warmed


Step 1

Cut asparagus into 1/2-in. pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool.


Step 2

Melt butter in a saucepan; stir in flour until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until cheese is melted. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits.
Nutrition Facts
1 cup: 485 calories, 32g fat (15g saturated fat), 214mg cholesterol, 1444mg sodium, 29g carbohydrate (6g sugars, 1g fiber), 21g protein.