Lauryn Recipe Reviews (Pg. 1) - (13546525)

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Eggs Benedict

Reviewed: Nov. 25, 2012
I love eggs Benedict, but I only ever eat them in restaurants. Now I know why. This is a lot of work, and while it's tasty, in my opinion it's too much work for too little reward. If I were to make it again, I would use MUCH less lemon (I reduced as per other advice, but I think it could use even less) and a little less butter. The sauce wasn't hard to make (double-boiler worked fine for me), but between sauce, poaching, timing it all, etc. I am now ready for lunch.
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