Potatoes Benedict with Make-Ahead Poached Eggs

These Mad Genius tips for poaching eggs in advance make Eggs Benedict easy to pull off for a crowd.

Potatoes Benedict with Make-Ahead Poached Eggs
Photo: Jennifer Causey
Active Time:
40 mins
Total Time:
1 hrs 10 mins

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.



  1. Fill a large bowl with ice water; set aside. Fill a large, deep skillet with water; add vinegar, and bring to a simmer over medium. Crack each egg into a separate small bowl or custard cup, and gently slip eggs into simmering water. Poach over medium, maintaining a simmer, until whites are set and yolks are still runny, 4 to 5 minutes. Using a slotted spoon, transfer poached eggs to ice water bath to cool. (The eggs can be refrigerated in the ice water bath for up to 24 hours.)

  2. Bring a medium saucepan filled with water to a simmer over medium. Reduce heat to medium-low. Using a slotted spoon, return poached eggs to simmering water, and poach just until eggs are warmed through, exactly 1 minute. Using slotted spoon, remove each egg, and place 1 egg on each Crispy Potato Round. Sprinkle with hot smoked paprika and flaky sea salt. Serve immediately with Horseradish Hollandaise.

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