Eggs Benedict, like this Cheesy Eggs Benedict, is the quintessential brunch dish, but it sure can be challenging to serve to a crowd with so many last-minute elements – toasting English muffins, poaching eggs and making hollandaise sauce. Of course, it can be made easier by toasting all the muffins on a sheet in the oven, and by poaching your eggs the day before your brunch. Yep, you can poach eggs ahead of time and simply reheat them for serving.
First, pour water into a deep 10-inch skillet. You will want the water to be about 3 inches deep. Bring to a gentle boil over medium heat. Next break 1 egg into a custard cup or small shallow bowl; this helps you slip the egg gently into the hot water. Repeat with as many eggs as you need. Cook 3-4 minutes or until whites are set. You want the yolks to be slightly softer than normal because they will cook a bit more in the reheating process.
Carefully remove the eggs from the water with a slotted spoon, and slip them into a bowl of icy water. The cold water will stop the cooking process and keep the eggs safe from breaking or sticking. Just place the bowl with the eggs in the fridge until you are ready to reheat them.
When you are just about ready to serve, slip the eggs back into simmering water for about 1-2 minutes to heat through, and cook to desired doneness. Remove with a slotted spoon, and top your toast or English muffin.
Simply poaching eggs ahead of time makes serving Cheesy Eggs Benedict to a crowd a much easier task. Give it a try at your next brunch!