Eggs Benedict Recipe

Tomato and asparagus dress up this traditional egg dish, adding a special nutritional touch.

from Taste of Home
Eggs Benedict RecipeTaste of Home

Ingredients

  • 8 fresh asparagus spears, trimmed and halved
  • 4 eggs
  • 3-1/2 teaspoons butter
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 cup milk
  • 2 ounces smoked Gouda cheese, shredded
  • 2 English muffins, split and toasted
  • 4 slices tomato
  • 4 slices Canadian bacon
  • 1/8 teaspoon pepper

    How to make it  30 minutes


  • 1

    Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender.

  • 2

    In a large skillet, bring 2-3 in. of water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup. Holding the cup close to the surface of the water, slip eggs into simmering water. Cook, uncovered, for 3-5 minutes or until whites are completely set and yolks begin to thicken.

  • 3

    Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted.

  • 4

    With a slotted spoon, lift poached eggs out of water. On each muffin half, place a slice of tomato, a slice of Canadian bacon, a poached egg and four pieces of asparagus. Top each with about 3 tablespoons cheese sauce. Sprinkle with pepper. Serve immediately. Serves 4.