Eggs Benedict

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Giving it 4 stars because although it was super easy to do there are two things I changed (or will change. Reduce the amount of lemon juice. I would say 1 Tbsp or maybe 1 1/2 Tbsps. I used 3/4 of one lemon and way too lemony. Second change is food safety related. I tempted the sauce after blending and it was only 70 degrees. Eggs need 160 to be safe. I put it in a double boiler and cooked until 160. It was really good (besides the extra lemonand much easier then the normal way to make hollindase.

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Yes this was easy to make, but I too followed the directions to a T...mistake...WAY too lemony! It was so lemony and tart it was almost like lemon curd. I tried to correct the mistake by dumping half out, adding one more egg yolk and 1/4 cup of milk mixed with 1 tablespoon of corn starch - let it all come to a boil in a sauce pan and thicken up. Still tart but edible. I never made hollandaise before and will definitely do this again but like another reviewer stated a tablespoon of lemon juice would probably work well. I noticed while watching this episode, her mother in-law barely ate her serving, maybe she thought it was too lemony as well!

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I watched this episode on Saturday morning and it gave me inspiration to make for Sunday breakfast. I followed the recipe exactly and was quite disappointed with the results of the hollandaise. There was way too much lemon, I felt like I was sucking on a lemon which isn't what you want out of a hollandaise sauce at all. I also noticed that the addition of vinegar into the boiling water for the poached eggs was omitted in the recipe but was shown on the episode. Finally, the recipe never stated to heat the hollandaise to make it thick, I decided to cook mine over a double boiler and it thickened quite nicely. All in all, I am going to try this recipe again after making these slight alterations.

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After watching this show yesterday and having all the ingredients in house, I made this for our brunch today…and, boy was it it incredibly easy! I have made, and wept over, Hollandaise many times before for asparagus dishes and Eggs Benedict. It usually "breaks" & I have to spend time trying to restore it. Not with this method. Wow! I would give four stars except for the lemon juice measurement. I had read the other reviews before making it and took note of macyenterprises' warning about the lemon juice being too strong. With that warning, I used the juice of one lemon & it was still a bit too tart 'tho still delicious. My suggestion: 1 tablespoon lemon juice. I will definitely make this again & much more often since it is so simple. Thank you, Ree! You are a doll.

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VERY Easy. But I do recommend, since they are not telling you an exact amount of lemon juice, to just use ONE lemon to start with. Taste it afterwards then add more lemon juice if you want it more tart.

I too, started with the juice of two lemons and found the sauce to be too tart as well. Next time, ONE lemon.

Other than that, VERY Easy and tastes great. Makes the perfect amount for you and your loved one.

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I absolutely cannot believe how easy this was. I order Eggs Benedict at Sunday brunch around Houston and have paid between $10-$15 for it. Mine looked exactly like the restaurant and tasted just as good. Love it!

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I'm giving this four stars because the recipe should give a more exact measurement for the lemons. Lemons come in different sizes and some have more juice than others. The two I had obviously had more juice in them as the recipe should have as the sauce ended up being thin and a tad too tart. I also noticed a difference in the directions from the recipe on here versus the recipe on Ree's blog - the one on her blog said have the water boiling, this recipe says gently simmering water. I went with the gently simmering water since that's what I saw her do on yesterday's show. Also, the recipe on here doesn't mention the spinning the water in a tornado motion.

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this was very easy, however too sour because of the lemon juice, any ideas on how to make it more creamy and less tart. Definitely would love to keep the idea of making it in the blender, so easy.

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Totally yum! Would have thought it was served at a restaurant.

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Finally an easy tasty way to make the sauce for eggs benedict: