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