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Potluck Eggs Benedict

Asparagus spears give this hearty breakfast dish big springtime flavor. It's super served over warm fluffy biscuits...and a great way to use up extra hard-cooked eggs. — Pauline Van Breemen, Franklin, Indiana
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    10-12 servings

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 3/4 cup butter, cubed
  • 3/4 cup all-purpose flour
  • 4 cups whole milk
  • 1 can (14-1/2 ounces) chicken broth
  • 1 pound cubed fully cooked ham
  • 1 cup shredded cheddar cheese
  • 8 hard-boiled large eggs, quartered
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 10 to 12 biscuits, warmed

Directions

  • 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 cheese is melted. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits.
Nutrition Facts
1 cup: 485 calories, 32g fat (15g saturated fat), 214mg cholesterol, 1444mg sodium, 29g carbohydrate (6g sugars, 1g fiber), 21g protein.

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Reviews

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Average Rating:
  • gail ann
    Jul 28, 2020

    I’ve been making this recipe for years. It’s a family favorite. Can’t believe I’ve never rated it. I’ve served it over biscuits and sometimes toasted English muffins. Both are very good.

  • Adamscooking
    Sep 13, 2016

    My family really enjoyed this recipe! I was looking for something I could make to use up several hard boiled eggs I had on hand before we left for a week's vacation. This was a perfect fit. I didn't have any asparagus on hand, so I substituted broccoli instead. I don't think my substitution was anything sub-par to the asparagus.

  • Grannylulu
    Mar 29, 2016

    Have made this for years, a family favorite, but we call it Creamed Ham and Eggs on Biscuits.....sometimes with and sometime without asparagus. It's great both ways, but I agree, not Eggs Benedict!!

  • knollbrookcook
    Mar 27, 2016

    Made this for a ladies breakfast at church. Very good. Everyone loved it. I doubled the recipe to serve 24 ladies and there was some left over. I brought it home and froze it. My husband and I had the leftover Benedict thawed and rewarmed a few weeks later and it still tasted good over some fresh tea biscuits. I wasn't sure how it would be with the milk etc. but the freezing did not hurt it. Will make it again.

  • BoiseNoise
    Oct 1, 2014

    This was one of my kids' favorite meals, and they still request it when they come home for visits.

  • vmaynard
    Mar 30, 2013

    No comment left

  • spiker1
    Jan 9, 2012

    This was a big hit at Christmas brunch. I put it in the slow cooker to serve. Worked beautifully.