Asparagus Eggs Benedict (Microwave)
Yield
4 servingsPrep
10 minCook
10 minReady
20 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
¼ | cup |
butter
or margarine |
|
¼ | cup |
light cream (half&half)
|
|
2 | each |
egg yolks
beaten |
* |
1 | tablespoon |
apple cider vinegar
|
|
¼ | teaspoon |
salt
|
|
2-3 | grains |
cayenne pepper
|
* |
½ | teaspoon |
dry mustard
|
|
17 | ounces |
asparagus
drained |
|
4 | each |
english muffins
split and toasted conventionally |
* |
4 | slices |
ham
|
* |
4 | large |
eggs
poached |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
59 | ml |
butter
or margarine |
|
59 | ml |
light cream (half&half)
|
|
2 | each |
egg yolks
beaten |
* |
15 | ml |
apple cider vinegar
|
|
1.3 | ml |
salt
|
|
cayenne pepper
|
* | ||
2.5 | ml |
dry mustard
|
|
491.3 | ml/g |
asparagus
drained |
|
4 | each |
english muffins
split and toasted conventionally |
* |
4 | slices |
ham
|
* |
4 | large |
eggs
poached |
Directions
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.
Heat, uncovered, in Microwave Oven 1 minute or until thickened. Stir frequently. Be careful not to overcook as sauce will curdle.
Beat sauce until light and fluffy. Set aside.
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.
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 2½ 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.