Eggs Benedict For 2

• 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

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.

eggs, english muffins, eggs, hollandaise sauce, hollandaise sauce, egg yolks, lemon juice, butter, salt, cayenne pepper

Taken from www.food.com/recipe/eggs-benedict-for-2-137997 (may not work)