This is a no-fuss, easy recipe. The Hollandaise sauce is simply put together in a blender - no double boiling necessary. Serve the eggs with sauce on hot buttered English muffins or toast. Yum!
Eggs benedict is my all time favorite way of eating eggs. I was cooking for a crowd, so to make this dish even quicker and easier, I used a packaged hollandaise sauce that only needed a couple of added ingredients and was done right on top of the stove. Didn't have any canadian bacon on hand, so I used taylor ham. Remember to use the vinegar in the water as it helps the egg whites hold together. Yummy!! - 28 Aug 2005 (Review from Allrecipes USA and Canada)
The one and only change I would make is to reduce the amount of salt in the hollandaise sauce to 1/4 tsp. The way the recipe stands now, you can use it providing you don't add any salt to your eggs, but the sauce alone is just a tiny bit too salty. Aside from that, it was absolutely divine! I will make this again - many times! - 26 Feb 2007 (Review from Allrecipes USA and Canada)
I really loved the hollandaise sauce, it was the best recipe I've tried. My boyfriend and I do not eat pork so we substituted smoked salmon for the ham and also added wilted spinach. Also, we didn't have any english muffins so we used whole wheat toast instead. I'll definately be making this again, thanks! - 04 Aug 2006 (Review from Allrecipes USA and Canada)