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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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. Ingredients:
2 english muffins, halved and buttered |
4 poached eggs |
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.
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