Reviewed: May 20, 2012

Delicious recipe. I make this at least once a month and have been using the recipe for about 2 years.

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Reviewed: May 13, 2012

My son prepared this for his wife and me today. It was absolutely the best eggs benedict I have ever eaten. The sauce is fantastic -- wonderful flavor with just the perfect amount of lemon. I can't wait to prepare this for a Sunday brunch.

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Shirl

Reviewed: May 13, 2012

First time I ever made eggs benedict and I did it for myself on mother day and it turn out perfectly, however, next time I will use less lemon but all in all it was very tasty...

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Leah

Reviewed: May 12, 2012

Excellent! Used the chef's tip and made the Hollandaise in the blender. I have a terrible history of poaching eggs. My wife bought me silicone cups at the kitchen store that were made for this and they work as described. Picture perfect poached eggs.

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Tivadoc

Reviewed: May 7, 2012

I loved it... thought the Hollandaise was great, but hubby thought it was... well, in his words, "is it supposed to be sour" mind you he has never had hollandaise sauce before. I thought it was delicious! Thank you for the recipe... Hubby just has an unsophisticated palate...

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courtne450

Reviewed: May 6, 2012

Very good! Very easy! One note of advice, however....prepare the hollandaise sauce in advance but do not cook until everything is almost done. Well I had the water on a very low simmer the sauce started to solidify and I had to fix the consistency with extra water, which worked fine but lessened the favor a tad. But yummy regardless!

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bsjeff34

Reviewed: May 5, 2012

This wasn't to our liking. Too much lemon. I added some sugar to counteract the lemon - it definitely helped, but I would recommend you significantly reduce the lemon in this recipe. You can always add more if needed. I would start with 1 tablespoon. You don't need to do this in a double broiler either - just do it on low and stir constantly.

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mmyers168

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Cooking Level: Intermediate

Reviewed: May 3, 2012

These are great! I did completely mess up the hollandaise sauce :( It was my first time trying to make it so I ended up just doing a cheese sauce. Gasp! Will be making this again. Hopefully I'll do better with the sauce next time!

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Apr. 27, 2012

This was my first time making eggs benedict and it certainly wasn`t has hard as I expected. Next time I am going to make a few changes: first make sure to let the sauce sit. The first time I tasted it I was quite concerned with how lemony it was, however after a couple of minutes it wasn`t nearly so overwhelming. second the lemon in the recipe definately needs to be cut back. I would say about 2 1/2 to 3 tablespoons is more than enough. (The exact amount would depend on personal preference. My boyfriend and I both enjoy lemon, so we would only reduce it a little.) Other than that this recipe has cured my fear of making this recipe, and it will no longer be confined to christmas day meals.

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KrispyKallieKooking

Reviewed: Apr. 22, 2012

the hubby liked it but the poached eggs came out funky so i ended up frying the eggs which he loved. Used a lot less lemon, added more worcestershire and tabasco and extra black pepper which was fantastic. 2 pieces of canadian bacon per egg benny, stuck it in the oven with the sauce scooped on top and then stuck the remaining sauce in the oven on broil and then spooned the excess on . Husband loved it! oh and mixed hollandaise with handheld mixer

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