Eggs Benedict

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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.

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I wish I read the comments before making this morning. My hollandaise sauce was too runny and as with everyone else it had too much lemon. I also tried poaching the eggs twice with no luck. The first time the water became a frothy mess. I'm not even sure where the yolk went?? Dump first try and on to the second. This time I definitely made sure I slipped the egg as close to the water as possible to help keep the egg together. At first I thought I succeeded but while poaching the egg white came apart again and started to froth. I did put vinegar into the water prior to adding the egg. I'm not sure why I can't poach an egg. In lieu of poached eggs, I made sunny side up eggs.

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I'm not sure why cooks never actually measure out lemon juice. I've learned never ever use the amount of lemons that the recipe calls for. It really is common sense. The juice depends on how much you can get out of the lemons. Of course if you get a lot of juice.. 1. your sauce will be to runny 2. sometimes it is even to sour. ALWAYS.... taste! Now back to the recipe this was super easy to make and tasted good. My own fault is I still can not get the hang of poaching an egg. Hopefully one day

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I wish I would have looked at the reviews! I remembered how easy this Hollandaise was and decided to make it for today (Easter to go with the steamed asparagus. It was really lemony, which I liked but I couldn't get it to thicken up. I tried again adding another egg yolk and it still didn't thicken up. I started with a clean blender, blended 2 more egg yolks and a little of the sauce mixture, then added the rest of the sauce as if I were adding the melted butter. I never did get it to thicken and we poured a light cream substance over our asparagus. I did use two large lemons from Costco, and guessing from the other reviews, that was way too much. Too bad. If I would have made it earlier I could have put it on the stove and made lemon curd from it.

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I gave this 4 stars because it actually was very simple to make. I read all the other reviews and took everything into consideration. I added 2T of lemon juice instead of the 2 whole lemons it called for. I also melted the butter in the microwave for about 50 seconds and stired it until it was completely melted and barely warm. The sauce turned out beautiful, velvety and of perfect consistancy.

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This sauce is a total disaster. The recipe uses juice of 2 lemons, that is way too much. It turned out to be very thin. Maybe cooking it after blending would help. I thought that must be a mistake in the recipe, maybe 2 T or something is missing.