Eggs Benedict

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This is the first time I've made hollandaise sauce from scratch. I made what I consider a mistake by adding all the lemon juice from the get go. I must have had lemons on steroids, because it was too lemony even though a quick check of the net says by itself it will be. I'll start with one lemon's juice next time and add from there.

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This recipe took the fear out of making delicious eggs benedict and my family loved, loved, loved it. Now it's one of the most requested breakfast dishes I make.

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Tasty, yes, but I agree with "jimzmum," This recipe is just a reorganized version of the Joy of Cooking recipe. Okay, so there are only so many ways to make a Hollandaise Sauce, and I suppose cooks who have not read Irma's book will benefit, but still, I learned nothing new here.

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Well, to start with, the Blender Hollandaise is remarkably similar to the Rombauer Blender Hollandaise (Joy of Cooking recipe I have been using since 1976 when we got our first blender. The only thing different is that she reverses the addition of a couple of ingredients. It isn't her recipe. I agree about needing vinegar in the egg water. Or, buy one of those totally cool microwave egg poachers that I have grown to adore. Always works very well! We serve ours with asparagus and fresh fruit for the perfect brunch.

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Please look on Ree's website (the pioneer woman for the correct instructions, she only calls for one juiced lemon at first, tells you to then taste and check consistency...add more from a second lemon IF you need to. These are fabulous!

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I thought I had the best hollandaise sauce but Ree's "tops it "by a mile. Delicious, lemony, rich.

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always a favourite. As I saw the show I didn't have the issues others had with poaching eggs (nothing new there or lemon quantities.

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Ok for someone like me that doesn’t like hollandaise sauce this was a great recipe. I loved it. I took my homemade English muffins cause I am weird like that and layered the bacon and egg was delish.

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Try Poaching in Microwave! You can make in a small bowl. I usually use a couple eggs - microwave on 40 sec. you might need to adjust according to your microwave.. Don't forget to cover in case you over cook and they blow up!

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The recipe/directions "DO NOT" include to add a splash of white vinegar to the water and to whirl the water around in the pot prior to adding the eggs for poaching. That is why it becomes foamy and the eggs don't set up. Those are very important tips to leave out and definately will effect the finished product if not included. Also, add lemon to taste.