A couple of weeks back a friend of mine asked how to poach a large number of eggs for a brunch party. Here's a secret: When poaching eggs, you don't have to cook them to-order. In fact, you can poach them up to five days in advance with no loss in quality. Not only that, but it takes just 2 minutes and zero skill to take those eggs from fridge-cold to ready-to-serve once brunch begins. Here's how it's done.
'poached egg' on Serious Eats
Combine our recipes for foolproof Hollandaise sauce and foolproof poached eggs—along with a toasted, buttered English muffin and ham crisped in butter—and you've got yourself a plate of eggs Benedict, the unrivaled King of brunch dishes.
A 100% foolproof method for perfectly poached eggs with tight, clean whites and golden, liquid yolk, perfect for breakfast, brunch, or topping salads. Check out the video for more details.
Eggs Benedict is a brunch classic, and smoked salmon is a welcome addition to any morning table.