Title: Eggs Benedict
Categories: Entree Cheese Microwave
Yield: 4 Servings
| 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.