Traditional Eggs Benedict Recipe
Summary
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Cream | 1/4 Cup (16 tbs) | |
| Egg yolks | 2 , beaten | |
| Cider vinegar | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Cayenne pepper | 1 To taste | |
| Dry mustard | 1/2 Teaspoon | |
| Asparagus spears | 1 Can (10oz), drained | |
| 4 English muffins, split and toasted conventionally | ||
| Ham slice | 4 | |
| Eggs | 4 Small, poached | |
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.
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.
Chef
