B R E A K FA S T

table for two

Skip the Valentine’s Day restaurant rush and cook a romantic brunch at home instead. Making eggs Benedict from scratch means you can customize it however you like.

O R I G I N A L

Swap in prosciutto for Canadian bacon and have one fewer item to cook.

G R E AT E G G S

To simplify this brunch favorite, our Test Kitchen tested several techniques and found that an easy poaching method happens to be the best one—and you can’t beat a blender for making foolproof hollandaise.

U P DAT E

A base of waffle-iron hash browns adds extra crunch for a Benedict with tomato and crab or any other toppings.

Build-YourOwn Eggs Benedict

Serve updated (and gluten-free) eggs Benedict on crispy hash brown waffles. For a classic version, skip to Step 2 and serve on toasted English muffins. total time 35 min.

1/2 20- to 30-oz. pkg. refrigerated or thawed frozen shredded hash brown potatoes (2 to 3 cups) 1/4 cup cornstarch 3 Tbsp. melted butter or olive oil 1/3 cup butter 2 egg yolks 2 tsp. lemon juice 1/2 tsp. Dijon mustard Dash bottled hot sauce 1 Tbsp. white vinegar 4 eggs Toppings, such as prosciutto, smoked or cured salmon, cooked bacon, sliced tomato, avocado or guacamole, flaked cooked crabmeat, sautéed spinach, and/or fresh chives

1. Preheat a waffle iron. In a bowl toss together potatoes, cornstarch, the 3 Tbsp. melted butter, 1/4 tsp. salt, and 1/8 tsp. pepper. Divide mixture into four portions. In batches if necessary, spread each portion into an even layer in greased waffle iron. Close and cook 8 to 10 minutes or until browned and crisp. Hash browns should lift from grid easily when done. 2. Meanwhile, for hollandaise sauce, place the 1/3 cup butter in a small saucepan and heat over medium until simmering. In a blender combine the egg yolks, lemon juice, mustard, and hot sauce. With blender running, gradually pour in the butter; mixture should thicken. Transfer to a 6-oz. custard cup and place in a small saucepan. Add enough hot water to come halfway up the outside of the custard cup. Place over low heat until sauce is heated through (160°F), whisking occasionally and adding 1 to 2 Tbsp. hot water to thin as needed. 3. For poached eggs, add 4 cups water to a 10-inch skillet; add vinegar. Bring to boiling; reduce to simmering. Break one egg into a custard cup; slip egg into simmering water. Repeat with remaining eggs, spacing eggs equally in water. Simmer, uncovered, 3 to 5 minutes or until whites are set and yolks thicken but are not hard. Remove with a slotted spoon. 4. To assemble, place two hash brown portions on each plate. Stack each with desired toppings, an egg, and hollandaise sauce.

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3 4 S I M M E R T I M E

We like to cook all the eggs at once so they’re ready to eat at the same time.

BRUNCH BASIC S 1 Adding cornstarch makes hash brown waffles extra crispy. 2 Using a wide pan of simmering water beat other popular poaching methods for speed and ease. 3 A blender quickly whips butter and egg yolks into velvety hollandaise. 4 Customize this Benedict with topping ingredients like bacon, spinach, and smoked salmon.

Season with additional salt and pepper. Serves 2. make ahead Poach eggs as directed and place in a bowl of cold water. Cover; chill up to 2 hours. To reheat, in a saucepan bring water to simmering. Use a slotted spoon to slip eggs into water; heat 2 minutes. per serving 776 cal, 58 g fat (25 g sat fat), 806 mg sodium, 45 g carb, 2 g fiber, 1 g sugars, 17 g pro n