Eggs Benedict
Source of Recipe
Rhonda G
List of Ingredients
Eggs Benedict
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
Recipe
In a 2 cup, non-metallic measuring cup melt butter in Microwave Oven for 30 seconds.
Add light cream, egg yolks, vinegar, salt, cayenne and mustard; stir to blend thoroughly.
Heat, uncovered, in Microwave Oven 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 Oven 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 Oven 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 Oven 30 seconds to 1 minute or until hot.
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