Jul 14 2026
Restaurants›Cocha›Cocha Benedict Recipe

Cocha Benedict Recipe

Inspired by Cocha
Time1h
Serves2

Poached Eggs, Aquavit Cured Salmon, Tomato Tabbouleh, Dill Yogurt Sauce, Aleppo Hollandaise

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Ingredients

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Poached Eggs

Aquavit Cured Salmon

Tomato Tabbouleh

Dill Yogurt Sauce

Aleppo Hollandaise

Method

Poached Eggs

  1. 1

    Prepare Poaching Water

    Fill a pot with water and add the white vinegar and salt. Bring it to a gentle simmer over medium heat.

  2. 2

    Poach the Eggs

    Crack the eggs into individual bowls. Gently slide each egg into the simmering water one at a time.

  3. 3

    Cook the Eggs

    Allow the eggs to poach for about 3-4 minutes, or until the whites are set and the yolks are still runny.

  4. 4

    Drain the Eggs

    Using a slotted spoon, carefully remove the poached eggs from the water and place them on a paper towel to drain excess water.

Aquavit Cured Salmon

  1. 5

    Prepare Curing Mixture

    In a bowl, combine aquavit, brown sugar, sea salt, and crushed black peppercorns to create the curing mixture.

  2. 6

    Cure the Salmon

    Place the salmon fillet skin-side down in a shallow dish and cover it with the curing mixture. Add dill sprigs on top.

  3. 7

    Refrigerate Salmon

    Cover the dish with plastic wrap and refrigerate for at least 24 hours, allowing the salmon to cure.

  4. 8

    Prep the Salmon

    Once cured, rinse the salmon under cold water and pat dry. Slice thinly for serving.

Tomato Tabbouleh

  1. 9

    Chop Vegetables

    Chop the tomatoes and cucumber into small pieces and place them in a mixing bowl.

  2. 10

    Add Herbs

    Finely chop the fresh parsley and mint leaves, then add them to the bowl with the tomatoes and cucumber.

  3. 11

    Dress the Tabbouleh

    Drizzle olive oil and lemon juice over the salad mixture and toss gently to combine.

Dill Yogurt Sauce

  1. 12

    Mix Yogurt Sauce

    In a bowl, combine Greek yogurt, chopped dill, lemon zest, and salt. Mix well until smooth.

Aleppo Hollandaise

  1. 13

    Whisk Egg Yolks

    In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and frothy.

  2. 14

    Emulsify Sauce

    Place the bowl over a pot of simmering water (double boiler) and continue whisking while slowly drizzling in the melted butter.

  3. 15

    Finish Hollandaise

    Once the sauce has thickened, stir in the Aleppo pepper and salt to taste.

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