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Potatoes Benedict with Make-Ahead Poached Eggs

30 mins
40 mins
Eggs Benedict
Eggs BenedictAshley Holt
30 mins
40 mins


Poached Eggs
  • 2 teaspoons white vinegar
  • 8 large eggs
Crispy Potato Rounds
  • 4 medium (5-ounce) Yukon Gold potatoes, peeled, trimmed on 2 opposite sides, and each cut lengthwise into two 3/4- to 1-inch slabs (8 total)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon freshly ground black pepper
Horseradish Hollandaise
  • 1 cup (8 ounces) unsalted butter
  • 5 large egg yolks
  • tablespoons fresh lemon juice
  • 2 tablespoons drained prepared horseradish
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon hot smoked paprika
  • 1/2 teaspoon flaky sea salt

Chef notes

In this take on eggs Benedict, crispy potato rounds are a fun, gluten-free substitute for the everyday English muffin. But my favorite thing about this recipe is that you can poach eggs in advance by shocking — the process of plunging just-cooked food into ice water to stop the cooking process — and then storing them in the ice bath until you're ready to serve them.

Technique tip: Lift the eggs out of the water with a slotted spoon and prod them with your fingers. The whites should be firm and the yolks will be soft.

Swap option: You can certainly use English muffins instead of the potato rounds if you want to go in a classic direction.


For the poached eggs:


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 (this will help the eggs keep a uniform shape), and gently slip eggs into simmering water.


Poach over medium heat, maintaining a simmer, until whites are set and yolks are still runny, 4-5 minutes.


Using a slotted spoon, transfer poached eggs to an ice water bath to cool (the eggs can be refrigerated in the ice water for up to 24 hours).

For the crispy potato rounds:

Place potato slabs in a medium saucepan and add water to cover by 2 inches. Bring to a boil over medium-high heat. Add 2 tablespoons salt, reduce heat to medium-low, and simmer until potatoes are just tender but not falling apart, 10-12 minutes. Drain well and pat dry.

Place oil and butter in a large skillet over medium-high heat, and cook until butter is melted. Add potato slabs, and cook until browned and crusty, about 5 minutes per side. Transfer to a platter and season with pepper and remaining 1/2 teaspoon salt.

For the hollandaise:

Melt butter in a small saucepan over medium. Place egg yolks and lemon juice in a blender; process until smooth. With the blender running, gradually drizzle in hot melted butter until sauce is thickened, about 1 minute. Scrape butter mixture into a bowl, then stir in horseradish. Season with salt and pepper and serve immediately.

To serve:

Bring a medium saucepan filled with water to a simmer over medium heat. 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 a slotted spoon, remove each egg, and place 1 egg on top of each crispy potato round. Sprinkle with hot smoked paprika and flaky sea salt. Serve immediately with horseradish Hollandaise.