Really REALLY good. I followed the instructions to the letter - except that instead of Canadian Bacon I got ham-off-the-bone sliced wafer thin. I actually like the texture of the thin sliced ham better for Eggs Benedict. OH and I didn't do the double-boiler thing. I just put the pan on very low heat and to keep the heat extra low, I would occasionally take the pan off the heat altogether. It worked and the sauce came out great.

Reviewed On: Nov. 15, 2009

Very yummy! I'd never made it before, and it came out so good. I accidentally didnt' cook the carrots all the way, so when I went to mash them, they didn't - but that was OK, I just sliced them and made them a layer and it was very good! Definitely recommend what other reviewers said about adding a little Worcestershire to the meat - came out great that way.

Reviewed On: Sep. 23, 2009

Awesome! I followed the advice of another reviewer and blackened the skin of the eggplant directly on my stovetop for a few minutes on each side. (I have a gas stovetop.) I then baked it for about 30 minutes. I also wasn't sure if my eggplant was thoroughly "done" after baking it, but even with it being slighty tough, it blended up for a great texture. I will definitely be making this again - it wasn't that hard and SO delicious! Only changes I'd make are to add more garlic (I love it so much...)

Reviewed On: Aug. 24, 2009