• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Eggs Benedict

  • Recipe Submitted by on

Category: Main Dish, Microwave

 Ingredients List

  • 1/4 c Butter or margarine
  • 1/4 c Light cream
  • 2 Egg yolks, beaten
  • 1 tb Cider vinegar
  • 1/4 ts Salt
  • Few grains cayenne pepper
  • 1/2 ts Dry mustard
  • 17 oz Can asparagus spears,drained
  • 4 English muffins, split and
  • -toasted conventionally
  • 4 sl Ham
  • 4 Poached eggs (recipe)


1. In a 2 cup, non-metallic measuring cup melt butter in Micro- wave Oven
30 seconds. Add light cream, egg yolks, vinegar, salt, cayenne and mustard;
stir to blend thoroughly. 2. Heat, uncovered, in Microwave Oven 1 minute or
until thickened. Stir frequently. Be careful not to overcook as sauce will
curdle. 3. Beat sauce until light and fluffy. Set aside. 4. Place asparagus
in a shallow, heat-resistant, non-metallic baking dish and heat, uncovered,
in Microwave Oven 1 to 2 minutes or until heated through. 5. 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. 6. Heat, uncovered, in Microwave Oven 2 1/2
to 3 minutes or until muffins and ham are heated through. 7. 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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