Comments on: Eggs Benedict with Easy Hollandaise Sauce

By: A Jones

A Jones — Sat, 24 Dec 2022 20:49:42 +0000

I like to finely slice some brussel sprouts, saute briefly in hot coconut oil. Voila! a perfect bed of greens!

By: Kathyann

Kathyann — Tue, 18 Aug 2020 17:39:19 +0000

Dr axe thank you for such delicious and healthy recipes. I am enjoying it and loving it. GOD bless you.

By: Suzy

Suzy — Sun, 01 Apr 2018 19:13:55 +0000

I just made this recipe today and it was delicious! The hollandaise sauce was perfect and not runny. One issue with the sauce recipe is that the ingredient list says one egg yolk, but all the pictures show 2 eggs. Don’t know if that would make a difference, but I used one egg yolk and it was fine.

By: DJ

DJ — Mon, 26 Feb 2018 13:22:05 +0000

I think it is too runny because of the ratio of fat (ghee) to the egg yolk. If you not adverse to healthy fat, you might want to try melting more ghee and adding it to the yolk, lemon juice, seasonings (sans water). Add hot ghee until the sauce reaches a consistency you like. If you get it too thick by mistake, you could add a bit of water at that point to thin it.

By: Lon

Lon — Mon, 26 Feb 2018 01:47:12 +0000

Make the sauce without adding the water or the lemon juice. After the sauce is blended, thin it out by adding half of the lemon juice. If it’s still too thick, add the remaining lemon juice. Then, if it’s still too thick, add just enough water to thin it out. Obviously, the water isn’t used for flavor, and is just added to thin out the sauce, and might not even be needed at all, so just use it as an “add as needed” ingredient.

By: Katy Kvalvik

Katy Kvalvik — Wed, 20 Dec 2017 14:45:06 +0000

So many great ingredients in this easy breakfast! I can’t wait to make it tomorrow morning. Thank you for sharing the recipe!