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Swiss and Asparagus Eggs Benedict

Swiss and Asparagus Eggs BenedictThis exceptional recipe for Swiss and Asparagus Eggs Benedict was the Egg-cetera Category Winner by Diane Hardin of Ottawa Lake, Michigan.

Recipe Ingredients:

1 package dry béarnaise sauce mix
1/2 cup milk
10 to 15 stalks asparagus
4 slices white bread
4 slices Swiss cheese
4 slices smoked turkey
4 large eggs
2 tablespoons freshly shredded Parmesan cheese

Cooking Directions:

  1. Preheat oven to 250°F (120°C).
  2. Prepare béarnaise sauce by following package directions and adding additional 1/2 cup milk; keep warm. Trim ends of asparagus and cut into thirds. Cook asparagus in boiling water until almost tender, about 2 to 3 minutes. Drain.
  3. Toast bread slices. Place one slice Swiss cheese and one slice turkey on each piece of toast. Place on cookie sheet in oven until cheese melts.
  4. While toast is in the oven, fry eggs, sunny-side up. Remove toast from oven and top with eggs. Place asparagus and desired amount of béarnaise sauce on eggs. Sprinkle with Parmesan cheese and serve warm.

Makes 4 servings.

Recipe and photograph provided courtesy of the American Dairy Association.