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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Reviewer:

tpf2005

Cooking Level: Intermediate

Reviewed: Mar. 10, 2011

Delightful fish based benedict style recipe. I smoked the salmon on an oak plank seasoned with lemon pepper and salt in my barbeque (less exensive and fun). Variations Used: - Add 4T Butter - Add 1T finely chopped dilll to the sauce - Use Smoked Serano hot sauce P.S. I am horrible at poaching eggs so basted them after my first batch of poached became bad egg drop soup.

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Reviewer:

edesia

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Aurora, Colorado, USA

Reviewed: Mar. 6, 2011

Excellent!

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Reviewer:

abruno

Reviewed: Feb. 28, 2011

I'm sorry LDSGIRL, but you left out the main ingrdient and didn't cook the eggs right....hardly the recipes fault. Yummy.

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Reviewer:

texasdorie

Cooking Level: Intermediate

Reviewed: Feb. 27, 2011

Excellent adaptation, wonderful for those of us who follow the Blood Type O diet - be sure to use real rye bread with no wheat combination and substitute goat milk yogurt (now readily available in many supermarkets).

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