Reviewed: Apr. 29, 2013

I love eggs benedict but have never tried to make it at home before. This is an excellent recipe. I followed the recipe exactly and everything came out perfectly - everything tasted exactly as it should. I felt like I was presenting a perfect eggs benedict to Gordon Ramsay on Masterchef! Very easy and quick, a bit of prep work and organization is required, but you will have a delicious breakfast treat in no more than 30 minutes!

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Reviewer:

mmblue

Reviewed: Apr. 28, 2013

I make this every Sunday, with one small change. In step 5 of the recipe, istead of putting butter on the english muffin, I place a tablespoon of the hollandaise on them.

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Reviewer:

JohnM

Reviewed: Apr. 21, 2013

My first attempt at Eggs Benedict was a nice success. Its one of those things where timing is a bit more strict. My eggs were just a little overcooked (half runny) due to some other distraction. Regardless, the recipe is perfect and proves that a swanky sounding egg dish can very easily be made.

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Reviewer:

Cheffster

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

Reviewed: Apr. 17, 2013

We tried this recipe at our house and found that there was too much lemon juice. I would recommend only using 2 tablespoons. I also felt that there was too much butter in this recipe. I would cut that in half as well if you're only using four egg yolks. And don't forget the cayenne! All in all, this was not our favorite eggs benedict recipe.

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Reviewer:

Artist03

Reviewed: Apr. 15, 2013

I made this to take to my husband for dinner at work one night... I followed the recipe and my sauce separated while sitting...so I started to make it over, but after putting another egg yolk in my pan, I decided to add the separated sauce to that egg yolk over low heat, a little at a time..and it came back together, couldn't even tell and the sauce was the perfect consistancy. Awesome with chive..or dill. Yummy!!!

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