You can make Eggs Benedict at home (yes, even the poached egg part!)

Plus: Our all-time favorite egg recipes.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ [View this email in your browser]( | [Manage newsletter preferences](newsletter=epi) [Epicurious]( COOK THIS NOW [Green Sauce and Spam Benedict]( [Photo of three eggs spam benedict.]( [If you don't make fancy brunch dishes at home because you're nervous about poaching eggs, please know you're not alone. I'm a sunny-side-up girl not because I prefer the method but because I break the yolk every time I try to go over-easy. I thought that if I couldn't master the flip, poaching was definitely outside my wheelhouse—but recently I learned that the trick is to just be gentle, and now I'm a Benedict machine. Forget what you've read about whisking your boiling water into a vigorous whirlpool or spiking it with harsh white vinegar. To successfully poach an egg, the key is to immediately reduce the heat of the water to the very lowest setting possible as soon as you tip the egg into the pot. The white will set evenly in about three minutes, during which time you can gently stir the water around it to keep the round shape. I pile my poached eggs on English muffins with crispy Spam and green sauce (don't knock it 'til you try it, it's a salty-savory-herbaceous dream), but if you celebrate nailing the technique with some old school]([ham and hollandaise](, I totally understand. Yours in eggs, [Kendra's Signature and Headshot]( [VIEW RECIPE]( What We're Talking About [Photo of green rice with egg and tomatoes]( [Easiest Week Ever: A Super-Flexible Meal Plan for Tired Cooks]( [A super-flexible—and truly easy—meal plan that gives you a break from deciding what to cook for dinner.]( [Read More ►]( [Image may contain: Weapon, Knife, Blade, and Weaponry]( [Everything You Need to Organize Your Kitchen for Fall]( [It’s time to whip your fridge and pantry into shape.]( [Read More ►]( [Image may contain: Food, and Pork]( [Our 97 Best Egg Recipes for Brunch, Dinner, and Anytime]( [Sometimes, you want more than a simple scramble.]( [Read More ►]( Trending Recipes [Photo of Chilaquiles in a cast iron pan.]( [Chilaquiles With Bacon, Eggs, and Cheese]( [View Recipe ►]( [A single serving of pasta, lightly dressed with olive oil and basil pesto, topped with shaved Parmesan.]( [Perfect Pesto Pasta]( [View Recipe ►]( [Image may contain: Food, Bread, Toast, and French Toast]( [Banana-Stuffed French Toast]( [View Recipe ►]( [Image may contain: Food, Dish, Meal, Plant, Vegetable, and Bowl]( [Lemony Salmon and Spiced Chickpeas]( [View Recipe ►]( [Photo of breakfast pizza recipe with spinach and an egg on top.]( [Breakfast Pizza]( [View Recipe ►]( [Photo of two bowls of sinangag with a bowl of fried garlic on the side.]( [Sinangag (Garlic Fried Rice)]( [View Recipe ►]( [(image) Condé Nast Spotlight | The breaking news and top stories everyone is talking about. All in one place. The most popular stories from Vogue, GQ, The New Yorker, Vanity Fair, Wired, Architectural Digest and more. STAY INFORMED]( Did someone forward this to you? [Get COOK THIS NOW in your inbox.]( [Facebook]( [Twitter]( [Instagram]( [epicurious]( This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our [Privacy Policy]( | [Unsubscribe](newsletter=epi) Copyright © Condé Nast 2020. One World Trade Center, New York, NY 10007. All rights reserved.