Sous Vide Eggs Benedict
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!
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Course
Breakfast
Cuisine
American
Servings
6 servings
Ingredients
12 Eggs as fresh as possible, extra large
4 egg yolks separated
1/2 Lemon juiced
1 stick of butter melted
1/2 tsp. salt
1/4 tsp. White Pepper
1/4 tsp. cayenne pepper
12 English Muffins
12 slices of ham Canadian Bacon or Bacon can also be used
Chives, finely minced, garnish
Instructions
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.
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.
When eggs are done cooking, carefully place in the ice bath for one minute.
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.