Sous Vide Eggs Benedict
I am a huge fan of sous vide cooking…I use mine probably 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 at our house after our families come over and we always have Eggs Benedict.  I have used 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…
Servings Prep Time
6people 30minutes
Cook Time
15minutes
Servings Prep Time
6people 30minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Heat a large pot of water with your sous vide to 167F. Carefully place the eggs, in their shells into the water bath and cook for 13 minutes. Meanwhile, make an ice water bath to have ready.
  2. Make the hollandaise by whisking 4 egg yolks and half a lemon (juiced) in a stainless bowl until frothy. Melt a stick of butter in a separate bowl and set aside. Place stainless bowl over a pot of simmering water, whisking constantly so it thickens but doesn’t cook the eggs. You may need to take the bowl off and on the pot token from them getting to hot and cooking them. Drizzle in the reserved melted butter, whisking. Add a few drops of warm water until combined and smooth in texture. Season with a pinch of salt, white pepper and cayenne (if desired). Taste to adjust seasoning.
  3. When eggs are done cooking, carefully place in the ice bath for one minute.
  4. Remove and crack over a slotted spoon directly on to a toasted English Muffin with a slice of ham or Canadian Bacon. Drizzle with hollandaise sauce and a sprinkle of chopped chives.

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