This is a dish I make for my family or friends for brunch, particularly at Easter time. It's also a filling, inexpensive "breakfast for supper" dish and is a great way to use up extra eggs. —Alyce Morgan
boiled eggs, cooled, peeled, and sliced
whole wheat English muffins, split, toasted, and buttered
Asparagus stalks, trimmed, cut into 1" pieces, and blanched
To assemble each serving, place 1 sliced egg on each buttered muffin half. Dust with salt and pepper. Gently place half of the asparagus on the eggs and drizzle all with 1/4 cup cheese sauce or sprinkle with grated cheese. (Slip under broiler briefly on an oven-safe baking sheet if using grated cheese.) Season with salt and pepper to taste. Repeat for second serving.