MasterChef legend Monica Galetti has shared her foolproof technique for perfect poached eggs, taking the guesswork out of this brunch staple. The chef emphasised starting with room-temperature eggs and pre-cracking them into a bowl before adding to boiling water with a splash of vinegar.
Galetti advised whisking the water to create a gentle swirl before dropping in the egg, then reducing the heat to a simmer. This method ensures the egg white forms a neat shape rather than spreading flat. A test by the Express showed the technique produced a superior result compared to cracking directly into the pan.
The full Eggs Benedict recipe also includes a zingy hollandaise sauce spiked with sriracha. To make the sauce, combine vinegar, tarragon, crushed peppercorns, and water, then reduce to a tablespoon. Whisk the cooled vinegar mixture into egg yolks over simmering water, gradually adding melted butter, lemon juice, and salt.
For assembly, toast English muffins, layer with bacon, a poached egg, and a generous drizzle of hollandaise. Garnish with chilli flakes, salt, and dried parsley. The sauce also works well as a condiment for burgers or steak, especially with dill pickles and Dijon mustard.
