Eggs Benedict For 2 - cooking recipe

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

Preparation

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.
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.
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.
Southern Living.