This recipe made Eggs Benedict as easy and prosaic and methodical as any available recipe; it was similar in tone and text to a ""for Dummies-esque"" guidebook. However, the first reviewer was more technically correct: more butter and more lemon juice are indicated. Many epicures prefer Canadian bacon to ham in this dish; many eschew the use of broiled tomato, as well. With many apologies to Admiral David Farragut: Damn the cholesteric torpedoes, full steam ahead... with a full dozen eggs! There are many gastronomes who demand less meat in this dish; placing the ham/Canadian bacon on only one side and placing eggs on both is a viable option. But, as always, Skimpy Ben is unappealing Ben: build and GUILD. Finally, as in life, seasoning is key: a dash of the ""labligatory"" (required in Louisiana) Tabasco is to be flatly ignored in favor of cayenne, salt, marjoram and, for the adventurous, tarragon.

I have been making the same recipe for Hollandaise Sauce since the 1960's, and it really is easier, it does not call for boiling water, but it does use more lemon juice, 2 Tbsp for 2 eggs., basically it is 2 egg YOLKS, 2 Tbsp lemon juice, 1 stick of butter, (butter must be really cold ).

This is the best eggs benny recipe I have come across and I've tried many. The sauce was delicious and easy to make - the key is not to stop whisking! I used a dairy blend instead of butter which worked really well. Thank you, thank you, thank you!

I made this for my husband of 30 years. He said it was the best he ever ate. I didnot have a double boiler so I used a saucepan on med low heat and the sauce came out perfect. The Secret is to have enought time to go slow and easy with it.

I just used the recipe for a valentine's day breakfast for my wife. The sauce worked well and was easy to do. The key to the sauce is probably taking it slow and constantly stirring.

sooooo basically the sauce didnt work out at all. we used many eggs trying to make it work and it didnt. the directions were just not good enough.