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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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All the flavors of Eggs Benedict without all the work. Ingredients:
1 pound fresh asparagus, cut into 1/2 inch pieces |
3/4 cup butter |
3/4 cup all-purpose flour |
4 cups milk or half and half |
1 (14 1/2 ounce) can chicken broth |
1 pound cooked ham, diced |
1 cup cheddar cheese, shredded |
8 hard cooked eggs, peeled and quartered |
1/2 teaspoon salt |
1/8 teaspoon cayenne pepper |
8 to 12 buttermilk biscuits, warmed and split |
Directions:
1. Cook asparagus in a small amount of boiling salted water until tender-crisp.
2. Drain and set aside.
3. In saucepan, melt butter. Whisk in flour.
4. Whisk in milk or half and half and chicken broth. Bring to a boil.
5. Cook, stirring, 2 minutes.
6. Add ham and cheese. Stir until cheese is melted.
7. Add eggs, salt, cayenne and asparagus.
8. Heat through.
9. Spoon over biscuits.
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