Reviewed: May 13, 2012

I halved the recipe for 2 of us. The sauce turned out a little bland. I had to add in more salt and mustard to give it more flavour...

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: May 7, 2012

I cooked the eggs slightly too long I guess, bc the yolk wasn't runny. They were still good tho, but I'm gonna try it again and perfect the eggs

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Reviewer:

velocirapt0r

Cooking Level: Beginning

Reviewed: Jan. 8, 2012

The sauce was a good alternative to holladaise. I added lemon juice instead of dijon mustard. Also I only made half the sauce and it was enough for 3 benedicts. I like lots of sauce so I would make more sauce if making 8 benedicts the recipe calls for

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Reviewer:

mrsdegand

Reviewed: Dec. 28, 2011

I had never had eggs benedict before and decided to give it a try. I only had honey dijon mustard in the fridge, and velveeta cheese instead of shredded cheddar. Even so, it came out delicious! I was a little nervous when cooking the eggs, but they came out perfect the first time. Will definately use this recipe again!

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Reviewer:

stitch81

Reviewed: Dec. 27, 2011

My fiance made this- can't do poached eggs for the life of me. The only think I would change is less flour or cornstarch instead as the sauce was too thick and flour-y tasting.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Dec. 11, 2011

This was a big hit this weekend.. I made a few changes. We are all watching our calories, so used Turkey bacon instead of the canadian bacon. Also used 2% milk and added a little more cheese. Hint: use regular cheese, the no fat does not melt well. Good idea to spray the bottom of the pan before you add the water and vinegar to keep the eggs from sticking.

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Reviewer:

Cherrie McB

Reviewed: Oct. 15, 2011

This was easy to make, and the cheese sauce is a nice no-raw-egg alternative. The sauce can be made using other cheeses, as well. Since we only had a Parmesan/Romano blend and mozzarella/Italian blend of cheeses, that's what we used and it turned out wonderfully. If you are out of Dijon, as we were, a small amount of ground mustard can be substituted. Thanks for easy Saturday morning recipe!

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Reviewer:

Poetically Challenged

Cooking Level: Intermediate

Reviewed: Oct. 7, 2011

Fantastic meal - following other suggestions, add 1 teaspoon of lemon juice to the sauce after mixing in the cheese.

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Reviewer:

Jim Davidson

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Marion, Ohio, USA

Living In: Mooresville, North Carolina, USA

Reviewed: Oct. 4, 2011

This is really good. I love poached eggs and this makes them even better...everyone in my family loves this! We've made these quite a few times now!

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Reviewer:

lostinbuffyland

Cooking Level: Expert

Reviewed: Aug. 13, 2011

I had never made eggs benedict, and my wife was skeptical I could pull it off. But this recipe was awesome! The hollandiase was delicious and I felt like it was relatively healthy too. Used skim milk and no bacon. The multi tasking was a little tough. The next time I will get more ingredients measured out and ready to add, because stirring the hollandaise constantly is necessary while on the stove.

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