Swiss and Asparagus Eggs Benedict
This exceptional recipe for Swiss and Asparagus Eggs Benedict was the Egg-cetera Category Winner by Diane Hardin of Ottawa Lake, Michigan.
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
- Preheat oven to 250°F (120°C).
- 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.
- 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.
- 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.