Eggs Benedict II

Tomato and asparagus dress up this traditional egg dish and make it seem special. Gouda cheese gives it an awesome smoky flavor.


4 servings


8 fresh asparagus spears, trimmed and halved
4 eggs
3 1/2 teaspoons butter
1 1/2 teaspoons all-purpose flour
1/2 cup milk
2 ounces smoked Gouda cheese, shredded
2 English muffins, split and toasted
4 slices tomato
4 slices Canadian bacon
1/8 teaspoon pepper


Place asparagus in a steamer basket; place in a large saucepan over 1 inch of water. Bring to a boil; cover and steam for 8 to 10 minutes or until crisp-tender.

In a large skillet, bring 2 to 3 inches of water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup. Holding the cup close to the surface of the water, slip eggs into simmering water. Cook, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken.

Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.

With a slotted spoon, lift poached eggs out of water. On each muffin half, place a slice of tomato, a slice of Canadian bacon, a poached egg and four pieces of asparagus. Top each with about 3 tablespoons cheese sauce. Sprinkle with pepper. Serve immediately.

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