Potatoes Benedict with Make-Ahead Poached Eggs

I love hosting brunch — even packed into my tiny New York City apartment — because the bloody Marys are always bottomless and I get to showcase some of my favorite Mad Genius tips. One of my all-time favorites: make-ahead poached eggs!

Believe it or not, you can poach eggs in advance by shocking — the process of plunging just-cooked food into ice water to stop the cooking — and then storing them in the ice bath until you’re ready to serve them. Just one minute in simmering water is all it takes to reheat them. I learned this technique as a line cook, and I’ve put it to good use when making everything from poached eggs on toast to eggs Florentine. Or in this case, a superb riff on traditional eggs Benedict.

In this gluten-free take on eggs Benedict, crispy potato rounds are a fun substitute for the usual English muffins. A combination of extra-virgin olive oil and butter gives the potatoes incredible flavor and a golden, crunchy crust that provides the best-ever canvas for poached eggs. My favorite accompaniment is the hollandaise, which is laced with assertive horseradish.