Sous Vide Eggs Benedict
By Sous Vide Guy Eggs Sous Vide
February 20, 2017
Let's face it, making hollandaise sauce is difficult. Ok, maybe not by itself, but timing it in parallel with poached eggs and toasted muffins and seared bacon is a lot to manage. Thankfully to sous vide, making eggs benedict just got a whole lot easier. This sous vide eggs benedict recipe uses the same temperature to poach the eggs AND make the hollandaise sauce. It really can't get any easier.
- Prep: 25 mins
- Cook: 1 hr
- Yields: 2 Servings-ish (4 Eggs Benedict)
Ingredients
2 English Muffins
4 Eggs
4 Slices Canadian Bacon
Butter
Fresh Chopped Parsley
Hollandaise
4 Tbs Butter
1 Egg Yolk
1 Tsp Lemmon Juice
1 Tsp Water
1/2 Shallot, diced
Pinch of Cayenne
Salt to taste
Directions
Prepare It
1Preheat Water to 148F
2Add all of ingredients for Hollandaise sauce into a large Ziploc bag. Don't worry about mixing.
3Place bag into water bath using the water displacement method.
4Add the 4 eggs into the water bath. These can go straight into the water, or placed inside of another bag for easier removal when ready.
Cook It
1Cook for 1 hour
2Sear your Canadian Bacon over medium high heat until done.
3Halve your two English Muffins and toast them.
4If necessary, place toasted English Muffins and Canadian Bacon into a preheated 250F oven to remain warm while you finish the sauce.
Blend It
1Remove your Hollandaise mixture from the water bath and pour it into your blender. Blend on a medium speed until the mixture is a smooth light yellow. Note: your mixture will be very separated when removing from your sous vide bath - this is very normal.
Crack It
1Using a split spoon, crack your poached eggs and discard excess/loose egg whites into a bowl.
Serve It
1Place a poached egg onto each muffin/bacon.
2Generously top with hollandaise sauce.
3Top with finely chopped parsley, to taste.
6 Reviews
Donna
June 29, 2019
The eggs are perfect at 167 degrees for 13 minutes. Not sure how to adapt the sauce.
Chris Church
March 16, 2019
The poached eggs require something different I think. The whites were still super runny and the yolks almost firm. I’m thinking 145 with a finish in simmering water to firm up the whites as suggested in the serious eats website.
Susan
February 17, 2019
I agree Matt. My eggs were so runny!
Matt
March 11, 2018
I think this recipe needs a few changes, everything tastes great, but the poached eggs should be cooked 20 minutes less and the hollandaise a double or triple batch to be able to fit in a normal blender.
John Cushon
January 22, 2018
Thanks so much for this and all of theater recipes I a sous vide convert and excited about the possibilities. I’ll follow up after I make eggs benedict.
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R Austin
April 3, 2020
This needs some work
Eggs way to runny with yolk over done
Sauce was ok