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  Eggs Benedict
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 201
Ingredients:
1/4 cup Butter or margarine
1/4 cup Light cream
2 Egg yolks, beaten
1 tbsp Cider vinegar
1/4 tsp Salt
Few grains cayenne pepper
1/2 tsp Dry mustard
17 oz Can asparagus spears,drained
4 English muffins, split and toasted conventionally
4 slice Ham
4 Poached eggs (recipe)
Instructions:
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.
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