Reviewed: Nov. 16, 2009

Be careful!!!! If you scale the recipe, it doesn't scale the poached egg proportions! Quite good.... even without the meat. The sauce was a little too thick, but that was probably my fault/over cooking. After trying it as it, I spiced mine up with a little cayenne as I felt the sauce was kind of bland.

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Nov. 15, 2009

I made it fror my boyf and his sister and I assumed it was good b/c they devoured every bit of it! I did try the cheese sauce and loved it- so I saved some aside for other meals..

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Tram

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Reviewed: Oct. 31, 2009

Nice, and very easy. You just have to have good timing to get everything heated and ready for putting them together. I didn't have Canadian bacon but some already cooked turkey bacon so I used that instead of the Canadian bacon. To me, the flavor is somewhat similar anyway. Bf noticed the mustard in the sauce but wasn't put off by it--he's not a mustard fan at all, so I think it counts as a success in this household. I have a bit of sauce left so I am thinking of maybe topping a breakfast casserole with it. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 25, 2009

This recipe is amazing! Thanks so much for sharing!

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kobilyn14

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Reviewed: Oct. 11, 2009

I added a little of cayenne pepper to the sauce.. But I made this recipe in NO TIME at all.. and I got lots of "MMMM's and OOOHHH's" at breakfast!! I used Boars Head brand, shaved chicken breast deli meat rather than canadian bacon (due what I had on hand). So then I sprinkled (not the crunchy), real bacon bits and fresh chives on top before serving. Will absolutely again! On vacation in Key West we had the best crab cake eggs benedict, now that I have this recipe I am making those next weekend, simply replace the meat for crab cakes.. mmmmm!

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Oct. 6, 2009

Yummy!

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Reba

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Reviewed: Sep. 27, 2009

I'm a beginning cook and my boyfriend and I were looking to switch up our morning breakfast routine. I've never eaten, or made these before and they were so much fun! The cheese sauce was perfect. Great recipe and really easy to follow!

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Caterina Cocina

Cooking Level: Beginning

Living In: Viña Del Mar, Valparaíso, Chile

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Reviewed: Sep. 7, 2009

Very Good.

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dirty rodent

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Reviewed: Aug. 18, 2009

this was pretty darn good! i made it for a few people and they LOVED it.

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alicia conner

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Reviewed: Aug. 6, 2009

It was delicious and easy. Loved it.

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London Hilton

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Reviewed: Jul. 26, 2009

This turned out very well and I'll be making it again! I didn't change a thing.

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jailhousecook

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

Since this is called Eggs Benedict, it gets the low rating. I do not eat eggs, however I cooked this for 4 adults, all were very dissapointed that I told them I was making eggs benedict yet the sauce is like a country gravy.....all of them feel the sauce is what makes the eggs "Benedict" and that this was nothing like what they expected.

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Jun. 17, 2009

I had no idea that eggs benedict could be so easy! After making this for some houseguests one weekend, I now get requests every time anyone is over. So delicious! I use thin-sliced ham and just heat it up on the toasted english muffin before adding the egg and the sauce. I end up using whatever shredded cheese that I have on hand and sometimes add a little more than it calls for. Delicious.

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RAVEN419

Cooking Level: Intermediate

Home Town: Wadsworth, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 5, 2009

Yummy! This was a delicious egg dish and my DH loved it for his b-day. It was my first attempt at poaching eggs but they came out great. I almost didn't add the mustard because I hate it but it definitely added just a bit of tang that was necessary. I also did not have milk so I used a 12 oz can of evaporated milk and it made it very rich and creamy. I'm going to try it again with FF milk to see the difference.

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AZSTEPHANIE

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Reviewed: May 22, 2009

it was good but I would add lemon or something to give it a little more flavor. I like how it is not made with egg yokes.

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myra smart

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Reviewed: May 14, 2009

This is very good! I found the sauce to be just a bit on the bland side, so I add a teaspoon of chicken broth powder and a few dashes of hot sauce. After making this so many times, I leave out the parmesan, and use only canadian bacon for the meat. The white pepper is key in the sauce. I keep forgetting and using regular pepper, but the sauce isn't "just right" until the white pepper is added. I make enough gravy for 5 servings, but enough eggs for 2 people. This is a delicious regular in our house. Thanks for the recipe!

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Sarah

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

Quick to make with a nice rich flavor. I made a double batch to save for the weekend company.

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MANORBOOKS

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Reviewed: Apr. 13, 2009

This was my first time making eggs benedict. The recipe was time consuming, but well worth it. The only thing I changed was that we used regular bacon instead of Canadian. We will make this again!

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