Sous Vide Eggs Benedict
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)
2 English Muffins
4 Slices Canadian Bacon
Fresh Chopped Parsley
4 Tbs Butter
1 Egg Yolk
1 Tsp Lemmon Juice
1 Tsp Water
1/2 Shallot, diced
Pinch of Cayenne
Salt to taste
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.
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.
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.
1Using a split spoon, crack your poached eggs and discard excess/loose egg whites into a bowl.
1Place a poached egg onto each muffin/bacon.
2Generously top with hollandaise sauce.
3Top with finely chopped parsley, to taste.