Asparagus, Ham, and Eggs With Creamy Sauce
Make breakfast or brunch extra special with these elegant creamed eggs with asparagus and ham!
This classic plate of asparagus, ham, and eggs with creamy sauce feels both comforting and elegant—simple ingredients layered with care to create a beautiful breakfast, brunch, or light lunch. Tender asparagus forms the base, topped with slices of hard-cooked eggs and finished with a velvety ham and green onion cream sauce that ties everything together. It’s hearty without being heavy, and visually striking enough for special occasions.
What makes this dish shine is how each component contributes something different: the freshness of the asparagus, the richness of the sauce, and the savory depth of the ham. It’s a timeless combination, easy to prepare in parts, and ideal for spring gatherings, holiday brunches, or anytime you want a satisfying meal that feels polished yet approachable.
What You’ll Like About This Recipe
Balanced flavors and textures. The crisp-tender asparagus pairs beautifully with creamy sauce, savory ham, and tender slices of egg for a well-rounded dish.
Elegant but simple. Despite its refined presentation, this recipe relies on basic cooking skills and pantry ingredients, making it accessible for any home cook.
Make-ahead friendly. The eggs and sauce can be prepared in advance, which makes serving much easier, especially for brunch gatherings.
Comforting cream sauce. The ham and green onions simmered in butter create a flavorful base, while the roux ensures the sauce thickens smoothly and coats the asparagus perfectly.
Versatile meal option. Whether you’re serving breakfast, brunch, or a light lunch, this dish fits beautifully and pairs well with many sides.
Ingredient Notes
- Eggs – Hard-cooked and sliced thinly to add richness and contrast to the asparagus.
- Asparagus – Use fresh spears; thinner stalks cook quickly, while thicker stalks offer more bite. Trim woody ends before cooking.
- Green onions – Their mild onion flavor enhances the cream sauce and complements the ham.
- Cooked ham – Julienne-sliced ham adds saltiness and substance to the sauce.
- Butter – Forms the base of the sauce and helps soften the onions and ham.
- Flour – Cooked briefly to form a roux, ensuring the sauce thickens without a raw flour taste.
- Dry mustard – Adds gentle warmth and depth to the creamy sauce.
- Milk – Creates the velvety texture of the sauce and helps bind the ingredients.
How to Make It
- Hard-cook the eggs by bringing them to a boil, then letting them stand covered, off the heat for about 15 minutes. This gentle method prevents rubbery whites or chalky yolks. Cool, peel, and slice the eggs so they’re ready when you assemble the dish.
- Trim the asparagus by removing the tough ends, then steam or simmer until just crisp-tender. Cooking it lightly preserves its bright color and ensures it holds its shape under the sauce.
- Alternatively, roast the asparagus at high heat for a deeper, slightly caramelized flavor. The spears should be tender but not limp.
- Begin the sauce by melting butter and cooking the ham and onions together until the onions soften and the ham becomes aromatic. This forms a flavorful base for the roux.
- Add the flour and dry mustard to create a roux, cooking briefly to remove the raw flour taste. Gradually whisk in the milk to form a smooth, creamy sauce that thickens as it simmers.
- Taste the sauce and adjust seasoning with salt and pepper. Arrange the asparagus on plates, top with sliced eggs, and spoon the warm ham and onion cream sauce over each serving.
Tips
- Always cook the flour in the roux for at least a minute to prevent a raw or pasty flavor in the sauce.
- Use eggs that are at least a few days old—they peel more easily and slice more cleanly.
- Trim asparagus by snapping the ends; it naturally breaks where the woody part ends.
- If the sauce thickens too much, add a splash of milk to loosen it right before serving.
- For roasted asparagus, preheat the oven fully to ensure even browning without over-softening the spears.
Recipe Variations
- Make it cheesy. Add a handful of grated Swiss or Gruyère to the sauce for a richer, more decadent finish.
- Brighten with lemon. A squeeze of fresh lemon or a bit of zest lifts the richness and adds welcome freshness.
- Swap the ham. Use Canadian bacon, cooked pancetta, or leftover holiday ham for different flavor profiles.
- Add herbs. Fresh dill, tarragon, or chives give the dish a springlike aroma and enhance the asparagus.
- Serve over toast points. A slice of lightly buttered toast adds texture and turns this into a heartier meal.
Serving Suggestions
- Serve with toasted English muffins, biscuits, or buttery toast to soak up the sauce.
- Add a fresh fruit salad or citrus segments for a bright contrast to the rich sauce.
- Pair with a simple green salad or roasted potatoes for a satisfying brunch plate.
- Choose sparkling water or a light brunch cocktail to balance the creamy richness.
- Serve the asparagus, eggs, and sauce over split buttered biscuits or English muffins for a heartier brunch-style presentation.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. The asparagus may soften slightly, but the flavors remain excellent.
Freeze: Freezing is not recommended due to the creamy sauce and tender asparagus, both of which lose quality when thawed.
Reheat: Warm gently in a saucepan over low heat or in short microwave intervals. Add a splash of milk to the sauce if it thickens during storage.
Frequently Asked Questions
Asparagus, Ham, and Eggs With Creamy Sauce
Ingredients
- 4 large eggs
- 1 pound asparagus
- Kosher salt and freshly ground black pepper
- 3 tablespoons butter
- 4 green onions, with most of the green, sliced
- 4 to 6 ounces ham, julienne-sliced
- 3 tablespoons flour
- 1/2 teaspoon dry mustard
- 2 cups milk
Instructions
- Put the eggs in a saucepan and cover with water. Cover the pan and bring the eggs to a full rolling boil. Remove from the heat and let stand for 15 minutes.
- Meanwhile, prepare the asparagus. Trim the asparagus by cutting or snapping off tough and woody stems.
- Arrange the asparagus in a large skillet or saucepan and cover with water. Add about 1 teaspoon of salt to the water. Bring to a simmer; cover the pan and continue to cook for about 4 to 6 minutes, or until just crisp-tender.
- Alternatively, you may roast the asparagus. Heat the oven to 450 F and spread the spears out on a foil-lined rimmed baking sheet; drizzle with 2 tablespoons of olive oil. Sprinkle lightly with salt and pepper. Roast for 8 to 10 minutes, or until the asparagus is lightly browned and tender.
- Peel the eggs and slice thinly; set aside.
- In a medium saucepan, melt the butter over medium-low heat. When butter stops foaming, add the ham and green onions. Cook, stirring, until the onions are tender. Add the flour and dry mustard. Cook, stirring constantly, for about 1 1/2 minutes. Gradually stir in the milk. Continue cooking, stirring constantly, until thickened and bubbly. Add salt and pepper, to taste.
- Arrange hot cooked asparagus on plates with slices of hard-cooked eggs. Spoon the ham and green onion sauce over the asparagus spears. Alternatively, combine the asparagus with the eggs and sauce and serve over split buttered biscuits or English muffins.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
