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Eggs Benedict
Chef Giacomo Bocchio demonstrates the classic Eggs Benedict technique, focusing on perfect poached eggs with precise vinegar-to-water ratios for ideal white coagulation and a make-ahead strategy for stress-free brunch service.
Ingredients
Assembly
- 4 unit English muffins (split and toasted)
- 8 slices Ham or Canadian bacon (warmed)
- 1 cup Hollandaise sauce (warm)
Poached Eggs
- 8 unit Eggs (fresh, at room temperature)
- 2 L Water (for poaching)
- 30 g White vinegar (per liter of water (15-30g range))
- 1 tbsp Salt (for the ice bath to neutralize acidity)
- 2 cups Ice (for ice bath)
Steps
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1Bring a large pot of water to a gentle simmer. Add 15-30g of white vinegar per liter of water. In this recipe, 30g per liter is used for stronger coagulation of the egg whites.Tip: The vinegar helps the egg whites coagulate quickly, preventing them from spreading in the water.~5 min
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2Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolk remains runny.~4 min
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3Prepare an ice bath with a generous amount of salt. Once eggs are poached, transfer them immediately to the salted ice bath to stop the cooking and neutralize the vinegar acidity.Tip: The salt in the ice bath is key — it neutralizes the vinegar flavor so the egg whites don't taste acidic.~2 min
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4Trim any wispy strands from the poached eggs (debarbing). Place them on a tray lined with a cloth or paper towel. At this point, eggs can be refrigerated overnight for make-ahead brunch prep.Tip: This make-ahead technique is a professional restaurant trick — poach on Saturday night for a Sunday brunch.~2 min
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5When ready to serve, briefly dip the poached eggs in boiling water for 30 seconds to reheat them gently without further cooking the yolk.Tip: A quick pass through boiling water is enough — don't leave them in or the yolk will overcook.~1 min
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6Assemble the Eggs Benedict: place toasted English muffin halves on plates, top with ham or Canadian bacon, place a poached egg on each, and spoon warm hollandaise sauce over the top.~3 min
Nutrition (per serving)
350
Calories
20g
Protein
35g
Carbs
15g
Fat
3g
Fiber
Cultural Context
Eggs Benedict is one of the most iconic brunch dishes worldwide, believed to have originated in New York City in the late 1800s. Chef Giacomo Bocchio, a renowned Peruvian chef and MasterChef judge, presents his refined approach to poaching eggs — emphasizing the precise vinegar ratio and the professional make-ahead technique used in restaurant kitchens to serve perfect poached eggs at scale.