Eggs Benedict for 2

Recipe by Chef #429816
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat water (1 1/2 to 2 inches) in saucepan or skillet to boiling; reduce heat to simmer.
  • Break eggs, 1 at a time, into custard cup or saucer; holding cup or saucer close to surface of water, slip egg into water.
  • Cook until eggs reach desired doneness, 3 to 5 minutes.
  • While eggs cook, prepare hollandaise sauce as directed on package.
  • Place slice of ham on each muffin half, then top with an egg and half the hollandaise sauce.
  • The sauce is also great on asparagus or steamed broccoli, use your imagination.
Advertisement