Reviewed: Apr. 23, 2013

Oh.my.wow. I loved this! I didn't think I would enjoy the yogurt sauce instead of Hollandaise, but wow. It was great! Ok, no lie, I did add a little butter to it. Personally it needed way more capers and parsley!

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Reviewer:

NWmoodyfoodie

Cooking Level: Professional

Home Town: Seattle, Washington, USA

Living In: Lynnwood, Washington, USA

Reviewed: Apr. 15, 2013

Absolutely fantastic... easy to prepare. Just yummy!

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Reviewer:

Raphael Bättig

Cooking Level: Intermediate

Reviewed: Jan. 5, 2013

The prep and cook time are overestimated in this recipe. It was so easy to prepare but tasted as though it had taken much longer. I didn't use capers for garnish but rather used chopped cherry tomatoes. I think this really added to the dish and I highly recommend it.

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Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Chalfont, Pennsylvania, USA

Living In: Blue Bell, Pennsylvania, USA

Reviewed: Oct. 23, 2012

Pretty easy to make, and it was a huge brunch hit!

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Reviewer:

JULIELYNMSU

Cooking Level: Expert

Reviewed: Jun. 20, 2012

love it! this was my first attempt at eggs benedict and it was amazing. im going to add tomatoes to it the next time i make it. the rye bread made it even better! added tomatoes the next time and a little less dijon and it was beyond freaking amazing!!!!!

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Reviewer:

kejohnson

Cooking Level: Intermediate

Home Town: Janesville, Wisconsin, USA

Living In: Phoenix, Arizona, USA

Reviewed: Mar. 3, 2012

Not eggs benedict. Not hollandaise sauce. Sounds like a low fat egg dish.

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Reviewer:

SOUS CHEF CLAY

Cooking Level: Professional

Home Town: Pinehurst, North Carolina, USA

Living In: Linville, North Carolina, USA

Reviewed: Jan. 4, 2012

This is great. I'll double the sauce recipe next time.

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Reviewer:

eatyourveggies

Cooking Level: Intermediate

Reviewed: Apr. 20, 2011

Wow, this was delicious! I didn't find the sauce too sour, and I used Greek yogurt, which is tangier. Combined with the salmon, it was perfectly smooth tasting. I forgot the capers, but I didn't miss them. I added white vinegar to the poaching water to hold the eggs together. This was simple, elegant, and extremely satisfying--a definite keeper!

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Mar. 22, 2011

The hollandaise sauce was way too sour...perhaps less lemon cuz the yogurt is sour too.

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Reviewer:

gabhaskar

Reviewed: Mar. 14, 2011

this was a great!! i followed advice of other posters and added some dill to to the sauce and omitted the parley and capers. i was out of butter and so used low-fat margarine, and still felt that the sauce was wonderful! i did not use smoked salmon, i baked my own simply brushed with olive oil, salt, and dill. i also added vinegar to the water for poaching the eggs. I experimented and found that the vinegar really helped the eggs not to stick to the bottom of my stainless steel pan.

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