"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Potluck Eggs Benedict Recipe

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This recipe for Potluck Eggs Benedict, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margaret Garrett
Added: Sunday, November 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound fresh asparagus, trimmed; I used Green Giant frozen asparagus in box - cook by directions on box in microwave.
3/4 cup butter
3/4 cup plain flour
4 cups milk
1 can (14-1/2 ounces) chicken broth
1 pound cubed cooked ham
1 cup ( 4ounces) shredded cheddar cheese
8 hard-cooked eggs, quartered
1/2 teas. salt
1/8 teas. cayenne pepper
10-12 biscuits warmed

Directions:
Directions:
I am including directions for fresh asparagus. Cut asparagus into 1/2-in. pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool. Melt butter in a saucepan; stir in flour until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until the cheese melts. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits or Pepperridge Farms Shells.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Pat Huskins and I served this at brunch in celebration of Mary Hayes' birthday one year. We served a fruit salad with it and it was very good. 1 Samuel 18:1

 

 

 

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