We went to new Upper West Side brunch haven and general hot spot Sugar and Plumm for Michelin-starred Chef Steven Ferdinand’s eggs benedict. There’s just no improving a classic like that, unless the Michelin guide deems you capable. 

Follow our easy guide to poaching eggs and clean the last of the lime pulp out of your blender (we’re sure the margaritas were great), cause this is a whisk-free Hollandaise sauce. That’s right, whisk-free, your wrists will live to see another day. And if you can’t/refuse to find rosemary foccacia, that’s a shame. But any thick-cut toast or split English muffin will do the trick (just not as well).