Eggs Benedict - The Easy Way!

Last year, on Christmas morning, my mom made this for breakfast. NO ONE remembers eating it except for my husband and I. I don't know how you can't remember it, because it's so tasty. But then again, our Christmas mornings start with a bottle of champagne being opened, so I guess that would explain it.

If you love Eggs Benedict, give this a try. Or if you're just looking for a tasty new breakfast dish, do it up! When explaining this to people, I call it a deconstructed Eggs Benedict. It's not your traditional hollandaise sauce, but tasty nonetheless. I have made it for overnight guests and I made it and brought it with when we stayed with Andy's parents a few weeks ago. It's making me hungry thinking about it....

1 pound fresh asparagus (trimmed)

6 tbsp. butter or margarine

6 tbsp. flour

2 cups milk

1 1/4 cups chicken broth

1 pound Canadian bacon, cubed

1 cup shredded cheddar cheese

12 hard-cooked eggs peeled and quartered

1/2 tsp. salt

1/4 tsp. cayenne pepper (or to taste - I'd use a little less)

10-12 English muffins, warmed

Cut asparagus into 1/2 inch pieces. Cook in a small amount of boiling water until tender (or in microwave). Drain and set aside to cool.

Melt butter in a saucepan; stir in flour into smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes.

Add Canadian bacon and cheese; stir until the cheese melts.

Add eggs, salt, cayenne and asparagus, heat through. Serve over English muffins.

**Can be made ahead of time just don't heat through until ready to use. I always make this the day/night before. After you add all of the ingredients, make sure it's stirred together well. Transfer it into a bowl or a large tupperware container and store in the fridge. In the morning, reheat in microwave, or heat on stove. When it's single portions, I do the microwave, but for the whole recipe, I just throw it back on the stove until hot. Toast English muffins while you're waiting for it to reheat.

Enjoy!