Reviewed: Jun. 1, 2009

oh this is so very good!!! will make it again forsure...didn't change a thing except added more capers and scaled it for two...a lovely tasty recipe...thanks

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Jan. 16, 2009

hooray!!!!

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deadbear420

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Reviewed: Aug. 31, 2008

Substituted slices of toasted baguette. Quick and easy to make. The lemon sauce was wonderful with our smoked salmon.

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alaskamojo

Cooking Level: Expert

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Reviewed: Aug. 12, 2008

I tried this recipe as a more healthful way to make one of my favorite breakfast dishes (and to also use some leftover smoked salmon I had). I loved the idea of using yogurt in place of butter for the hollandaise sauce, and I didn't miss the extra fat at all! Overall, a great recipe, but I think I'll stick to whole wheat english muffins instead of rye. Also, don't forget to put a teaspoon or two of white vinegar into your poaching water. It will help keep the egg whites intact while cooking. Make sure the water is at a gentle boil rather than an all-out rolling one.

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SGASPEREC

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 15, 2008

This recipe is awesome! I used cajun-flavored smoked salmon and added some fresh chopped tomato. Will definitely be doing this again soon.

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Theresa

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 1, 2008

The lemon-yogurt sauce is divine! Dill is a very nice flavor addition to the salmon. I think my egg poaching skillz need some improvement; the yolk hardens very fast, so watch out for that!

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BUCKEYEBETHIE

Cooking Level: Expert

Home Town: Huber Heights, Ohio, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Jun. 20, 2008

Made this for brunch this morning. Truly the king of breakfast foods is Eggs Benedict with Salmon. To whoever it was that complained: you surely can't blame the recipe for your eggs. If you had watched them and pulled them out when they first surfaced then they would be fine. As for the sauce & making it without salmon, how about trying a regular eggs benedict then? I personally like to use hollandaise sauce whether I am making regular eggs benedict or w/salmon. YUM!

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Smidgey

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Reviewed: Feb. 2, 2008

This is a really nice lower fat recipe, with lots of options to cater to your personal taste. As written, the sauce is quite tart. If you prefer a softer sauce, use dijonnaise mustard and half the lemon juice. Also adding dill as garnish really complements the salmon. To lower the fat even further, cook the egg whites instead of additional eggs.

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Zitaskitchen

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Oct. 26, 2007

Cheated and used packaged hollandaise sauce and ww muffin but it was awesome!

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Meatball

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Reviewed: Sep. 15, 2007

This recipe is a great way to do eggs benedict without using butter. Because it was a bit bland, I modified the sauce accordingly: -added 2 more tsp lemon juice -used hot dijon mustard instead of regular -added 2 tbsp chopped dill (fresh) -added freshly ground spice islands lemon pepper on top of each serving It also helped to use Thomas's xl english muffins (they are big and never dry, unlike other brands). Using a microwave egg poacher also saves on time and cleanup. Thanks for a great starter recipe!

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Jenna

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

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Reviewed: Apr. 14, 2007

This recipe just sparked all sorts of happiness. Beautiful presentation.

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abacus

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Reviewed: Apr. 8, 2006

I was really disappointed with this recipe. The egg and rye bread part was ok...a quick note, it doesn't take as long to cook the eggs as the recipe suggests...I ended up with hard boiled eggs instead of ones with a nice runny middle (I'm sure that was operator error as I should've watched them closer). The sauce though was not what I wanted at all. The taste of plain yogurt overpowered all the other ingredients. Most hollandaise sauce recipes I've seen call for butter not yogurt but I thought I'd try it anyway. It was super tart and did not suit my family's taste at all, even after adding 1/4 cup of butter. I would do this again but only with a different sauce. (I didn't add the salmon but might try next time when I try a different sauce).

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Jul. 26, 2005

Had this at a local diner recently and loved it. I cheated a bit and used packaged hollandaise sauce, and served on whole wheat muffins. It was delicious...

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