Easy Eggs Benedict

Easy Eggs Benedict


Ingredients:
1 pound asparagus cooked, drained, cut into 2 inch pieces
½ cup butter
½ cup flour
2 cups whole milk
1 ½ cups chicken broth (may use chicken granules and water, but I didn’t)
1 pound cubed ham (Be sure no moisture is evident. I used 2 thick slices of sand. meat from the deli.)
1 cup cheddar cheese, shredded
12-16 hard boiled eggs
1/4 teaspoon cayenne pepper
10-12 biscuits warmed

Use only tender cuts of asparagus. If using canned asparagus, reserve the liquid and use as water substitute for chicken broth.
Melts butter in saucepan. Stir in flour until smooth. Add milk and broth; bring to boil. Cook and stir for 2 minutes. Add ham, salt, cayenne and cheese; stir until cheese melts. Remove from heat. Quarter the cooked eggs into greased 9 x 13 pan or two 8 x 8 pans. Layer asparagus on top. Pour ham mixture on top. Heat through. (I did 25 min. at 350 degrees). Serve over warm biscuits. ( I just serve them on the side.)

Enjoy!