Eggs Benedict Recipe

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

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 2 ounces smoked Gouda cheese, shredded
  • 2 English muffins, split and toasted
  • 4 slices tomato
  • 4 slices Canadian bacon
  • 1/8 teaspoon pepper

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] 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.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest

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