Eggs Benedict

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I have made this several times- all rave about it because of the sauce. When I first made it, the sauce clumped because I allowed it to get too hot. A quick redo of the sauce and it turned out great. I make it on all special occasions now.

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I think a couple of reviewers either didn't clearify the butter or just didn't try the recipe. I didn't have lemon juice on hand so i made the tragic mistake of using lime juice... don't ever do that. There are a couple different recipes for hollandaise sauce that I might try next time.

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I attempted making this recipe and to inedible results. While this was my first attempt at making hollandaise, I followed the directions and did a lot of research on how to make this sauce. Everything turned out in terms of color and consistency but the taste test really ruined it...I felt like I took a bite out of some butter. I tried adding more lemon, pepper and even cayenne but nothing could mask that butter! While I do enjoy the taste of buttery goodness, this was a bit excessive. I ended up tossing it and opting for scrambled eggs with sides of the Canadian bacon and English muffin.

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excellent and very tasty

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I'm a novice cook but I've succeeded at most recipies I've tried from food network but this dish was a disaster. First off, how much eggs benidict do you need to serve? the recipie as I recall feeds 12 people, alittle exesive don't you think? Well, since I love eggs benidict I thought it would be worth the try so i offered to feed a few friends. I didn't like how it didn't describe what 'whisk till eggs thicken' was like they only describe if it scambles to remove from heat. I didn't scramble the eggs but they didn't really thicken either, they became frothy, so I just whisked for 4 minutes as par the driction. The part that REALLY urked me was when it was done it was way too thick, so as par to the instruction I added a few drops of warm water,( I just shook them off my hand and whisked, set it in my warm open toaster oven and the sauce died on me. It seperated into butter liquid and egg clump mixture, after it was already blended. This was a waste of time, money, food and effort that left me upset and hungry.

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It was very runny. There's WAY too much butter in this recipe. I compared it to other recipes, and there should only be about 1/2 cup of butter to 2 eggs.