Eggs Benedict

This contemporary recipe for eggs Benedict calls for sliced honey-cured ham and toasted sourdough bread spread with a piquant green onion butter. Classic hollandaise is made foolproof by whisking cubes of chilled butter into the warm yolks, which helps keep the sauce from separating.
Average Customer Rating:
4 out of 5
4
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Eggs Benedict
Review 1 for Eggs Benedict
4 out of 5
4 out of 5
Katherine84f
Chicago, IL
December 26, 2010
Would You Recommend? Yes
+1point
2of 3found this review helpful.
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Delicious Breakfast
December 26, 2010
Quite a delicious breakfast, the green-onion butter really taking it over the top. The hollandaise is slightly too lemony for my taste. I ended up whisking in some extra butter to temper it. Whisking in the cold butter is a great step for a novice hollandaise-maker.
A prepare-ahead tip is to do the toasted bread in advance, and leave them, buttered, in the oven with the ham. I poached my eggs 2 at a time, and also slid them onto a plate (I used silicone egg poachers for perfectly round eggs). Then, when the last batch was poaching, I plated it all at once. Rave reviews :)
Review 2 for Eggs Benedict
4 out of 5
4 out of 5
socaligirl
San Diego, CA
April 30, 2010
Would You Recommend? Yes
0points
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Special breakfast
April 30, 2010
The green onion butter pairs perfectly with the sourdough and sweetness of the ham. It is difficult to set-up 12 all at once especially when poaching the eggs. I usually have two large frying pans going so everyone can be served at once.