Eggs Benedict

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If yo follow these instructions step by step and have the PATIENCE to make it right this is a WONDERFUL recipe. Alton never ceases to have a good easy to follow recipe. Easter brunch will never be boring again. Thank you Alton.

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a few minor changes. In the end with tweaks loved it. Sauce and eggs only rated: I used English Muffins I had on hand. Eggs: 5 min came out over medium. I would like the middles more runny so 3 to 4 min would be about right on the egg cooking next time.At least this recipe gave an amount of vinegar for the water. Other recipes I looked at said "some vinegar" and I wanted something more specific.The sauce: 1/2 tsp of the red pepper was a bit much for me. I cut it back to 1/8. The lemon at 4 TB had a bit too much bite for me so I added another 1/4 tsp of sugar so that is bumped up to 1/2 tsp. As far as all the hassle of on and off the heat: I just used a double boiler and eliminated that hassle. I was hunting for a poached egg recipe as I had some leftover smoked salmon I wanted to use up....so I made this and topped it with salmon instead of bacon.

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Everything was fantastic. Next time I will be using the timing tricks as things came down to the wire, but then again that could be because I never poached an egg before this. I will be making this again.

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This is the best hollandaise sauce I have ever made! I added the lemon juice at the end to taste so that I could assure it was not too lemony. I think I added only about 3 teaspoons of lemon juice. It was perfect. I will make this again and again. Thanks Alton. I enjoy watching you on Food Network and loved that Justin won this years Food network Star title under your mentoring.

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WOW. I did not make the muffins from scratch but I sure did make the hollandaise sauce and it was just bangin. I used the cayenne and was glad I did. Just added flavor, not really spice. SO buttery and delicious. No extra lemon juice was needed. It was tart enough with just the 2 tbs and maybe could have used just a touch less actually. But just delicous recipe -- and putting it in a really good thermos style coffee travel mug kept it just perfect till I was ready to go with the assembly. Thanks as always, AB!

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This rating is for the hollandaise sause only. Yum! Thank you Alton! It is easy and delicious; silky, thick and lemony. I left out the cayenne as we are not fond of any heat at all. I really like Alton's idea of moving the pan on and off the heat every 10-15 seconds. Sometimes I let the pan linger over the heat for 25-30 seconds - whisking constantly. I did bump the heat up - gas burners - to 2 notches above the lowest setting as nothing was happening over low. I did not use custard cups for the poached eggs; just slid them into water with 2 T white vinegar and cooked in gentle simmer for 3-4 mins and they were perfect. The yolks were warm and runny when broken over the bacon and pre-packaged english muffins. Heavenly! My mother was impressed and that is not easy! LOL :

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Delicious Easter Brunch! My Husband and I followed the recipe for the sauce exactly, it came out perfect and this was our first time making holandaise ever. It was a joint effort with him constantly whisking and I adding the butter. Don't forget the sugar it is important to nutrilize the lemon. We doubled the recipe but only used 1/2 tsp of cayenne and it had just enough heat in the back. I bought the best English muffins I could find but I baked a spiral ham and used that on the muffin. Fantastic. The family raved about it. Very easy and well worth it. Also, poaching eggs ahead of time and leaving in ice bath is the only way to go when feeding a crowd.

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Personally, I loved it. The rest of my family thought the sauce was too spicy. Next time, I'll make it with less cayenne pepper for them.

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E for effort. I see no point in not melting the butter first. Why keep reheating the sauce and risk the sauce separating. If you add solid butter, you have no control over the thickness of the sauce. Adding some lemon juice and a tablespoon or two of solid butter to the egg yolks before heating in a rounded bottom metal bowl over a pan of hot water rather than directly on the stove makes the initial cooking of the egg yolks a lot easier to control. Add lemon juice to taste at the end. Oh, and my poached eggs stuck to the custard cups. Six eggs trashed. As far as I'm concerned, those may be muffins, but they're not English.

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Excellent! I followed every step exactly and this turned out fantastic. The easiest Hollandaise sauce ever...yes...time consuming...but very easy. I did watch the videos on YouTube and this was a big help. My husband was very delighted. The only changes I would make is the timing of the poached eggs...less...to allow for a more runny yolk and not filling my "rounds" for the english muffins so much. Thanks Alton - once again!