Asparagus Eggs Benedict (Microwave)
A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.
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 |
|
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.
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