Crispy potato rounds are a fun (and gluten-free!) substitute for English muffins in this riff on eggs Benedict for a crowd.
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 take on eggs Benedict, crispy potato rounds are a fun, gluten-free substitute for the everyday 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 canvass for poached eggs. My favorite accompaniment is a hollandaise that’s laced with assertive horseradish. But, the zingy Celery Salsa Verde and nutty Crunchy Seed Oil are also excellent alternative toppers for the potato benedict.
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