Eggs Benedict with Salmon Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Oct. 26, 2007
Cheated and used packaged hollandaise sauce and ww muffin but it was awesome!
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Reviewed: Sep. 15, 2007
This recipe is a great way to do eggs benedict without using butter. Because it was a bit bland, I modified the sauce accordingly: -added 2 more tsp lemon juice -used hot dijon mustard instead of regular -added 2 tbsp chopped dill (fresh) -added freshly ground spice islands lemon pepper on top of each serving It also helped to use Thomas's xl english muffins (they are big and never dry, unlike other brands). Using a microwave egg poacher also saves on time and cleanup. Thanks for a great starter recipe!
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Cooking Level: Intermediate

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Reviewed: Apr. 14, 2007
This recipe just sparked all sorts of happiness. Beautiful presentation.
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Reviewed: Apr. 8, 2006
I was really disappointed with this recipe. The egg and rye bread part was ok...a quick note, it doesn't take as long to cook the eggs as the recipe suggests...I ended up with hard boiled eggs instead of ones with a nice runny middle (I'm sure that was operator error as I should've watched them closer). The sauce though was not what I wanted at all. The taste of plain yogurt overpowered all the other ingredients. Most hollandaise sauce recipes I've seen call for butter not yogurt but I thought I'd try it anyway. It was super tart and did not suit my family's taste at all, even after adding 1/4 cup of butter. I would do this again but only with a different sauce. (I didn't add the salmon but might try next time when I try a different sauce).
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Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Photo by NEWFMOMTIFF
Reviewed: Jul. 26, 2005
Had this at a local diner recently and loved it. I cheated a bit and used packaged hollandaise sauce, and served on whole wheat muffins. It was delicious...
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Cooking Level: Expert

Home Town: Falls Church, Virginia, USA
Living In: Atlanta, Georgia, USA
Reviewed: Dec. 10, 2000
gorg.
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Displaying results 31-36 (of 36) reviews

 
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