Eggs benedict
Yield: 4 Servings
Ingredients:
- 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)
Instructions:
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.
