Eggs Benedict for 2

Serve Eggs Benedict with the hollandaise scaled down to just the right amount for two. Add some sliced tomatoes, grapefruit, and a glass of wine to complete the menu.

• Ready In: 30 mins
• Serves: 2

Ingredients

• EGGS BENEDICT

• 2  English muffins, halved and buttered
• 4  poached eggs
•  hollandaise sauce (recipe follows)

• HOLLANDAISE SAUCE

• 3  egg yolks
• 2  tablespoons lemon juice
• 1⁄2 cup butter
• 1⁄4 teaspoon salt
• 1  dash cayenne pepper

Directions

1. FOR THE EGGS BENEDICT: Broil muffins until lightly browned. Top each muffin half with a poached egg, and cover with hollandaise sauce. Yield: 2 servings.
2. FOR THE HOLLANDAISE SAUCE: Beat egg yolks in top of DOUBLE BOILER; gradually add lemon juice to egg yolks, stirring constantly. Add about ONE-THIRD of butter to egg mixture; cook over hot (not boiling) water, stirring constantly, until butter melts.
3. Add another third of butter, stirring constantly; as sauce thickens, stir in remaining butter. Stir in salt and cayenne; cook until thickened. Yield: about 1/2 cup.
4. Southern Living.