Build-Your-Own Eggs Benedict

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.

overhead table view with two plates of eggs benedict
Photo: Carson Downing
Total Time:
35 mins


  • ½ 20-30 ounce package refrigerated or thawed frozen shredded hash brown potatoes (2 to 3 cups)

  • ¼ cup cornstarch

  • 3 tablespoon melted butter or olive oil

  • ¼ teaspoon salt

  • teaspoon pepper

  • cup butter

  • 2 egg yolks

  • 2 teaspoon lemon juice

  • ½ teaspoon Dijon mustard

  • Dash bottled hot sauce

  • 1 tablespoon white vinegar

  • 4 eggs

  • Toppings such as prosciutto, smoked or cured salmon, cooked bacon, sliced tomato, avocado or guacamole, flaked cooked crabmeat, sauteed 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. Season with additional salt and pepper. Serves 2.


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.


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.

Nutrition Facts (per serving)

776 Calories
58g Fat
45g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 776
% Daily Value *
Total Fat 58g 74%
Saturated Fat 25g 125%
Cholesterol 637mg 212%
Sodium 806mg 35%
Total Carbohydrate 45g 16%
Total Sugars 1g
Protein 17g
Vitamin C 10.7mg 54%
Calcium 88mg 7%
Iron 3.6mg 20%
Potassium 173mg 4%
Fatty acids, total trans 1g
Folate, total 74mcg
Vitamin B-12 1.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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