I am a huge fan of sous vide cooking…I use mine at least 3 times a week in my own kitchen. Every year, it’s a tradition at our house to make a big brunch on Christmas morning after our families come over and we always have Eggs Benedict. I use sous vide cooking for almost every protein known to man (or woman), but I hadn’t tried eggs yet. To be honest, I was a little unsure if they would actually turn out superior to the traditional poaching method. Boy, was I mistaken…Sous Vide Eggs Benedict is the way to go!
If you are organized and have all of your mis en place ready to go, it’s really not that difficult. Once you make it a few times, you’ll feel like a pro. I will admit, at our house, this is definitely a team effort. My husband and I are both all hands on deck so that it all comes together in a timely manner. Another great thing about Eggs Benedict is that you can make different variations. The traditional method uses Canadian Bacon, but you could also use a sliced ham or even bacon. Using the sous vide method allows you to cook a dozen eggs at a time or however many you’d like so that everyone can eat together and nothing is served cold. The eggs were cooked perfectly, no one had the one that was either too runny or the dreaded borderline hard boiled. They were amazing and so creamy, completely different that the Eggs Benedict we’ve made for years. Now that we’ve had them this way, I don’t think there’s any going back! If you haven’t tried it and you may be slightly skeptical like I was, I think you’re in for a pleasant surprise!