help with eggs benedict and brunch timing

So, I know how to make eggs benedict. I'm not looking for a recipe. I'm having 4 people over for brunch and what I always struggle with is how do you poach 8 eggs and keep them all poached but not overcooked so you can serve them all at the same time? I've heard you put them in ice water and then reheat them for 45 seconds?

And completely unrelated, my wife has developed a sensitivity to dairy, has anyone made hollandaise sauce with margarine? I'm prepared to make it the standard way and then mix her her own batch.


Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.