Potatoes Benedict with Make-Ahead Poached Eggs

• 2 teaspoons white vinegar
• 8 large eggs

Crispy Potato Rounds

• 1/4 teaspoon hot smoked paprika
• 1/2 teaspoon flaky sea salt

Horseradish Hollandaise

1. Fill a large bowl with ice water; set aside. Fill a large, deep skillet with water; add vinegar, and bring to a simmer over medium. Crack each egg into a separate small bowl or custard cup, and gently slip eggs into simmering water. Poach over medium, maintaining a simmer, until whites are set and yolks are still runny, 4 to 5 minutes. Using a slotted spoon, transfer poached eggs to ice water bath to cool. (The eggs can be refrigerated in the ice water bath for up to 24 hours.)
2. Bring a medium saucepan filled with water to a simmer over medium. Reduce heat to medium-low. Using a slotted spoon, return poached eggs to simmering water, and poach just until eggs are warmed through, exactly 1 minute. Using slotted spoon, remove each egg, and place 1 egg on each Crispy Potato Round. Sprinkle with hot smoked paprika and flaky sea salt. Serve immediately with Horseradish Hollandaise.