Eggs Benedict

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Thank God I watched food network religiously back in 2006 when my hubby was in the Army. I used all the tips and tricks to make sure the eggs did not scramble. I got a deliciously smooth and shiny sauce. I halved the recipe, since only me and the husband were eating, and it came out perfect. I used a thick sliced turkey I got from my grocery store's deli, instead of the canadian bacon. This was my first time making eggs benedict, and I found the recipe so easy and delicious that I cant wait to make it again!

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I halved this recipe, and it went *ok.* I suppose I added the butter to the egg too fast, as they didn't mix smoothly. A google search saved us though; we strained the final mixture to remove the "egg" clumps, leaving presumably the butter/lemon/salt, and then whisked that (slowly! into another egg yolk and 1 Tbsp of warm water (for our half recipe. The result was smooth and quite perfect. I imagine that if I'd just gone more slowly the first time, I'd have had the same result. The taste was perfect. You can salt, pepper, etc. to your liking...but the smoothness and flavor was spot on. My advice: mix the butter in very, very slowly. A half recipe of Hollandaise was perfect for two people (one english muffin each. I browned some thinly sliced deli honey ham, and it was amazing!

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Yum. Heavy and filling- not for a weekday breakfast. I substituted chopped bacon for the canadian bacon and added a sprinkle of fresh dill- it was quite good.

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The description for the Hollandaise sauce needs more work. I'm a novice and I'm sure that most people who are looking for this recipe are as well. It would help for us to get a little more detail for the procedure, as well as what not to do. I followed the directions to the letter and two and a half sticks of butter later, I got a curdled eggs in butter sauce.

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This turned out great, the only problem is that it makes a lot of food, even halving the recipe makes a lot. You have to watch on the sauce, because it is easy to scramble the eggs, I ended up holding the bowl over the simmering water instead of in it, worked great.

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I used the recipe mostly for the Hollandaise sauce. I planned to use smoked bacon instead of Canadian bacon and four fried quail eggs instead of a poached chicken egg. The Hollandaise was easy and turned out beautifully. I used organic free range check eggs that were ultra fresh for the sauce. I did need to keep it over the heat for the butter to melt. It was a little bland for me until I added more salt, lemon and pepper than the recipe called for. My husband enjoyed his and then started eyeballing mine. He licked his plate and looked at mine again. I finally gave him the last of mine. I don't often get much more than a "that's good" out of him, this time he nearly raved. Nearly. Cause he wouldn't rave... that's not quite his style. I'd say it was excellent, it was certainly easy enough to make. I'll make it again.

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I normally love all of Barefoot Contessa's recipes but I did find this one too salty.
I am wondering if it was because I used coarse salt rather than regular salt?
Hollandaise is a very hard sauce to make, so I knew to expect that. Same thing with the butter, it's a very, very rich sauce. Don't make it if your worrying about indulging but if you are, it is absolutely delicious.

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Me and my 13 year old son tried this recipe. Very inexperienced cook here. I have never made Hollandaise sauce before or poached an egg. So this was fun. It wasn't as hard as I thought. The only trouble we had was heating the egg and water mixture over the water. My son scrambled them twice. hahaha but it was fun. When I tried it I think I didn't make them thick enough. The sauce wasn't as thick as I thought it would be. However it was very tasty and I am POSITIVE my second go round will turn out perfect and delicious.

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This was my first time making eggs benedict. It turned out great! My only concern was how much butter! I'm going to search for other recipes that are quite so unhealthy.

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Most Hollandaise sauces I have made have required cream or something to cut the yolks a bit more, and not quite as much butter. This recipe is great if you want to cut food expenses, but just way too much butter, and too fragile of a sauce. The cream rather than that much butter is a little more difficult, but the sauce will stay together longer, and not require as stringent monitoring. That is a neat trick with the vinegar idea. I have used a white wine or two to assist with the poaching, but the vinegar really gave it a nice kick. I have not cooked professionally before, but will follow some pretty cool recipes, and have thought about professional cooking, and then I turn on Hell's Kitchen and think, "That would not be fun on a line like that." I have cooked for more than 8 people before with all compliments, so I think I am a decent cook.