"I used Lemon Balsamic vinegar in addition to lemon juice to make a really cool version for Lemon Pepper chicken salad... the ratio's of egg to oil are really key... tried to make it from memory... got it wrong... ended up with a mess... I has able to save it... but this is on a post it on my fridge until I memorize it... no more store supplied pre""

"Texture between an angel food cake and a traditional pound cake... based on the other comments I omitted the coffee, added 1/2 cup dutch processed cocoa, and used half yogurt / half sour cream... both organic fat free. I would make it again when berries are in season for a nice summer treat.

"Toss aside the cooking instructions and you will be fine. Yes, the glaze is a greyish color... toss some diced chicken in and it transforms into a glossy / minty pile of goodness... It's a glaze people... not a gravy. Browning in the pan is tricky... low and slow and don't crowd the pan may work better then high and crisp... even at 375 under a closed lid it took 45 min to finish.

Some we served on rice... some over pasta... and even saved the pan drippings to make a sauce for a third meal. I would make this again... but use chicken thighs and skip the mess of a bone on breast.

"I didn't have cream cheese so I substituted ricotta in both the soup and the crouton. I prefer to make my broccoli soup with the stalks, puree with a stick blender and add the florets at the end.

The crouton was the best egg salad ever! It would be great with any creamy soup.