Eggs Benedict
Serves: 4
Ingredients
1/4 cup of Butter or margarine
1/4 cup of Light cream
2 Egg yolks, beaten
1 Tablespoon of cider vinegar
1/4 teaspoon of salt
Few grains cayenne pepper
1/2 teaspoon of Dry mustard
17 ounce can of asparagus spears, drained
4 English muffins, split and toasted conventionally
4 slices of ham
4 Poached eggs
Method
- In a non-metallic measuring cup melt butter in microwave for 30 seconds. Add light cream, egg yolks, vinegar, salt, cayenne and mustard; stir to blend thoroughly.
- Heat, uncovered, for 1 minute or until thickened. Stir frequently.
- Be careful not to overcook as sauce will curdle. Beat the sauce until light and fluffy. Set aside.
- Place the asparagus in a shallow, heat-resistant, non-metallic baking dish and heat, uncovered, in microwave 1 to 2 minutes or until heated through.
- Arrange toasted English muffin halves on a heat-resistant, non-metallic serving platter. Place 1 slice of ham over 2 halves of the English muffin. Divide asparagus among the 4 muffins.
- Heat, uncovered, in microwave 2 1/2 to 3 minutes or until muffins and ham are heated through.
- Carefully place poached eggs on asparagus. Top with reserved sauce and heat, uncovered, in microwave 30 seconds to 1 minute or until hot.
