Build-Your-Own Eggs Benedict

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. Season with additional salt and pepper. Serves 2.

Tips

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.

Tips

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.