Shelly's Recipe

POTLUCK EGG BENEDICT

Category: Breakfast Casseroles

1 lb fresh asparagus, trimmed and cut into 1/2 inch pieces
3/4 cup butter and flour
4 cups milk
1 (14 1/2 oz) can chicken broth
1 lb cubed ham
1 cup shredded cheddar cheese
8 hard cooked eggs, quartered
1/2 tsp salt
1/8 tsp cayenne
10 biscuits, warmed

Cook asparagus in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool. Melt butter in a saucepan; stir in flour until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until cheese melts. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits.