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.

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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.