Reviewer:

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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13 users found this review helpful

Reviewer:

NEWFMOMTIFF

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Atlanta, Georgia, USA

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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37 users found this review helpful

Reviewer:

LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

Reviewed: Apr. 14, 2007

This recipe just sparked all sorts of happiness. Beautiful presentation.

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8 users found this review helpful

Reviewer:

abacus

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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1 user found this review helpful

Reviewer:

Jenna

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Reviewed: Oct. 26, 2007

Cheated and used packaged hollandaise sauce and ww muffin but it was awesome!

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11 users found this review helpful

Reviewer:

Meatball

Reviewed: Feb. 2, 2008

This is a really nice lower fat recipe, with lots of options to cater to your personal taste. As written, the sauce is quite tart. If you prefer a softer sauce, use dijonnaise mustard and half the lemon juice. Also adding dill as garnish really complements the salmon. To lower the fat even further, cook the egg whites instead of additional eggs.

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11 users found this review helpful

Reviewer:

Zitaskitchen

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Reviewed: Jun. 20, 2008

Made this for brunch this morning. Truly the king of breakfast foods is Eggs Benedict with Salmon. To whoever it was that complained: you surely can't blame the recipe for your eggs. If you had watched them and pulled them out when they first surfaced then they would be fine. As for the sauce & making it without salmon, how about trying a regular eggs benedict then? I personally like to use hollandaise sauce whether I am making regular eggs benedict or w/salmon. YUM!

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3 users found this review helpful

Reviewer:

Smidgey

Reviewed: Jul. 1, 2008

The lemon-yogurt sauce is divine! Dill is a very nice flavor addition to the salmon. I think my egg poaching skillz need some improvement; the yolk hardens very fast, so watch out for that!

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2 users found this review helpful