Eggs Benedict For 2

1. 1

   Heat water (1 1/2 to 2 inches) in saucepan or skillet to boiling; reduce heat to simmer.

2. 2

   Break eggs, 1 at a time, into custard cup or saucer; holding cup or saucer close to surface of water, slip egg into water.

3. 3

   Cook until eggs reach desired doneness, 3 to 5 minutes.

4. 4

   While eggs cook, prepare hollandaise sauce as directed on package.

5. 5

   Place slice of ham on each muffin half, then top with an egg and half the hollandaise sauce.

6. 6

   The sauce is also great on asparagus or steamed broccoli, use your imagination.

* Per serving · 4 servings · Values may vary.

No additional tips available.