Eggs Benedict seems like a fancy, complicated dish to pull off, but it’s really just a plate of saucy eggs, ham, and toast. All of the elements can be made ahead, kept warm, and put together when you’re ready to serve, including a quick version of hollandaise sauce made in a blender. For a decadent breakfast, serve two Bennies per person; or just serve one with some potatoes and a fruit salad on the side.
This recipe was featured as part of our 4 Takes on Eggs Benedict for Mother’s Day Brunch.
Watch the CHOW Test Kitchen’s Amy Wisniewski make this classic breakfast dish in an episode of our Easiest Way video series.
For the poached eggs: