Eggs Benedict

1/4 c Butter or margarine

1/4 c Light cream

2 Egg yolks, beaten

1 T Cider vinegar

1/4 t Salt

Few grains cayenne pepper 1/2 t Dry mustard

17 oz Can asparagus spears,drained

4 English muffins, split and

-toasted conventionally 4 sl Ham

4 Poached eggs (recipe)

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.