Eggs benedict relies on two tricky egg-based components—poached eggs and hollandaise sauce. Our foolproof method for poached eggs produces restaurant-worthy eggs with soft, runny yolks and perfectly formed, round whites. And our unconventional technique for hollandaise sauce creates a sauce that, although foamier than a classic hollandaise, holds without breaking for as long as an hour. It can also be refrigerated for up to three days and reheated in the microwave without breaking.