Comments on: Eggs benedict with hollandaise sauce

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Tue, 25 Nov 2008 06:58:33 +0000

That’s the breakfast of champions! Love that yolk-ooze.

By: I Love Food Blog

I Love Food Blog — Sat, 22 Nov 2008 09:29:21 +0000

Those eggs benny look deelish! I love eggs benny…I normally get mine with extra sauce. I’m guessing the hardest part in preparing the benny is getting the eggs cooked just right. Nothing worse than an overcooked egg on an eggs benny.

By: webmaster

webmaster — Tue, 18 Nov 2008 04:57:38 +0000

Hey Pearl! Nice for you to come by. Try out this recipe and let me know how it turns out for you I’m going to check out your blog.

By: webmaster

webmaster — Tue, 18 Nov 2008 04:56:48 +0000

Hi KimHo, good catch! You are right, I meant to type Canadian bacon instead. My brain was thinking about English bacon as I typed this recipe because the Canadian bacon I used didn’t taste very good. It was dry. I’m going to try another brand of Canadian bacon next time I make this.

By: Becky

Becky — Tue, 18 Nov 2008 04:55:39 +0000

o.O that looks like the perfect breakfast. except maybe i’d replace the english bacon with regular bacon. just personal preference.

By: Pearl

Pearl — Mon, 17 Nov 2008 22:15:15 +0000

Hi there! I came across your blog randomly, and I’m so glad I did! That eggs benedict looks amazing, and I’m really excited to try it out. The pictures and the instructions make it so simple – thank you! I really hope that we can get to know eachother better through our blogging. Thanks again!

Pearl

By: KimHo

KimHo — Mon, 17 Nov 2008 06:47:05 +0000

Hey Christina,

That breakfast looks good! Ed, you are a lucky guy…

Questions: (1) Isn’t that back bacon, aka Canadian bacon (in the US)? (2) How long does it take you to prepare this breakfast?

Oh, I might be overstating the obvious here but… If I am not mistaken, eggs should be at room temperature before you attempt this recipe!