Reviewed: Nov. 15, 2009

Really REALLY good. I followed the instructions to the letter - except that instead of Canadian Bacon I got ham-off-the-bone sliced wafer thin. I actually like the texture of the thin sliced ham better for Eggs Benedict. OH and I didn't do the double-boiler thing. I just put the pan on very low heat and to keep the heat extra low, I would occasionally take the pan off the heat altogether. It worked and the sauce came out great.

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Fraulein Ingrid

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Reviewed: Nov. 7, 2009

Really tasty, I love poached eggs & have never attempted to make benedict before. I followed the advice of previous reviewers & cut way back on the lemon juice (used 1/2 tsp for a single serving). Here's the trick, measure out all the ingredients for the sauce & set them aside, start the water for the double boiler to warm it up. Cook the muffin, canadian bacon & poached eggs first. Have them ready to serve, then start the sauce at the very end - it only takes a minute or two if you have everything ready. Serve immediately!

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NICOLE B

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Sep. 8, 2009

I added a bit more lemon juice, per other reviews, and the taste of the sauce was just right - until it fell apart on me. Tried as I might, I couldn't get it to bind back together. I'm deducting a star because the recipe isn't well-worded. Part of the failure was due to my not reading the recipe properly - part was due to steps 1 & 2 of the sauce being worded incorrectly. I'll be making another attempt at this!

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klsteger

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 20, 2009

This was really good. This was my first time making Hollandaise sauce and it was very easy. I reduced the lemon juice to 2.5 TBSP, omitted the white pepper and increased the Worcestershire sauce to approx. 1/4 tsp. For the Benedict I used regular bacon (no Canadian on hand) and added a layer of tomato and avocado just to dress it up a little. It was yummy!

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dreechrismom

Cooking Level: Intermediate

Home Town: North Reading, Massachusetts, USA

Living In: Westford, Massachusetts, USA

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Reviewed: Aug. 18, 2009

This is a little too lemony for me. I reduced the lemon to 3 tablespoons and it came out perfect.

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LELEGG

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Reviewed: Jul. 26, 2009

the sauce could have been better, but i still enjoyed it. I was so excited to successfully poach eggs!

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alycia.hill

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Reviewed: Jul. 18, 2009

As a first time holly sauce maker I thought it was fairly simple and straightforward. I found if you adjusted the amount of the butter and lemon juice you could adjust the richness of it. I really liked it! Thank you for the recipe, it's a keeper for sure:)

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TgurL217

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Reviewed: Jul. 16, 2009

Agreed with others that cutting back the lemon juice quite drastically is necessary for the sauce to turn out well. I also had trouble with the sauce separating when I left it to sit while I poached the eggs and toasted the English muffins. The sauce can be rescued by whisking another egg yolk into it but you have to serve immediately or it will separate again! I've since read online that putting your saucepan or double boiler bowl into cold water or putting an ice cube into the sauce can also rescue the emulsification so I might try that next time. The key to getting this recipe right is to have everything prepped and ready ahead of time so that you can pull it all together at the last minute.

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geekmom

Cooking Level: Intermediate

Home Town: Burnaby, British Columbia, Canada

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Reviewed: Jun. 20, 2009

Great with one exception. I used freshly squeezed lemon juice and it was a little too lemony... but was delicious other than that! With bottled lemon juice, this might be right. BUT if you use fresh, cut back a bit..

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Tammy Talton

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Reviewed: Jun. 19, 2009

YUM! My boyfriend claimed it is so hard to make this dish. He challenged my mom and I by saying we couldn't reproduce his fav brunch item. Well, he was shocked at how well we did. He actually licked the sauce off his plate. Ha, we showed him! This was great and well worth the effort.

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tracy

Cooking Level: Expert

Home Town: Little Meadows, Pennsylvania, USA

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Reviewed: May 31, 2009

Very good recipe, have tried many and this one is among the best.

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ELIZ735

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Reviewed: May 23, 2009

Great Hollandaise sauce, not to tangy at all. Great consistency. Easy to make. Thanks for the recipe!

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Dana

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Reviewed: May 14, 2009

Good, thanks.

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White Raven

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Healdsburg, California, USA

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Reviewed: May 10, 2009

Awesome eggs benedict! I made for my wife and she loved them. I followed the easier advice of using a blender instead of double broiler to make the hollandaise sauce, and it came out perfect!

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melissat

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Reviewed: Mar. 17, 2009

After trying PW's recipe for Eggs Benedict on Friday, I had this recipe for myself on Tuesday. Both are very tasty. I cooked the Hollandaise sauce in a little pot for safety reasons.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 8, 2009

This recipe was pretty good,but a little too salty. Maybe use half unsalted butter.

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choshock

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Reviewed: Feb. 23, 2009

I really think that the 3 1/2 Tablespoons of lemon juice is a typo. That is way too much. But I read the reviews first and I only added 1 1/2 teaspoons to mine and it was perfect for me. Other than that this is amazing. I made it for breakfast on Saturday and the fixed it two more times that weekend! It is very easy to make. I just used a pot and a bowl for my double broiler and it worked perfect. No need to buy one.

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mistie

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Reviewed: Feb. 14, 2009

Way too much lemon juice. Cut the amount in half and it might actually taste like hollandaise sauce. I made the mistake of using this recipe for Valentine's Day breakfast and I really regret it.

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Kristina

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Reviewed: Feb. 1, 2009

We thought this was great! I didn't have a double boiler, so I just did the sauce on low in a regular pot, and it turned out wonderful! Definitely will make this again. (PS I also used canadian bacon instead of regular bacon).mmmmmmmm

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mamasusan

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Reviewed: Jan. 19, 2009

I am NOT an eggs benedict expert and have only had them once in my life. I'll have to admit that this recipe was NOTHING like my previous experience. I would cut the lemon juice down to no more than 1 - 1 1/2 tablespoons. I hate runny eggs so I had to cook them twice as long. I'll try it again with my revisions; less lemon juice, hotter water for eggs and longer cook time, and buttering the muffins b/c they were too hard to cut with a fork.

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Chris

Cooking Level: Intermediate

Home Town: Mishawaka, Indiana, USA

Living In: Middlebury, Indiana, USA

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