This recipe was written by Stephanie Searor, MS RD LDN
Here is a great, hands off recipe for eggs benedict; once you sous vide eggs and whip up a quick Hollandaise blender sauce, I think you’ll be in love! Serve with an arugula salad and mimosas to amp up the fancy factor.
Sous Vide Eggs Benedict
- 12 large eggs in their shell
- 6 English muffins
- 12 pieces of Canadian bacon (OR ham, turkey, salmon, crab cakes…the possibilities are endless)
- Toppings of your choice; fresh dill, chives, capers, diced tomatoes, diced red onion (use your imagination)
- Hollandaise sauce (recipe to follow)
Sous-Vide Perfectly Poached Eggs Recipe
- Prepare a container to sous vide the eggs (I like to use a 9 quart pot to ensure space) and attach the circulator. Set the circulator to 147 degrees Fahrenheit.
- When the water is heated, gently submerge the whole eggs in the water.
- Cook for 60 minutes; at this time and temperature, the white will be nearly cooked and the yolks will be almost jammy (not completely liquid).
- They can be removed from the water and set on a plate until they are ready to be used.
Sous Vide Hollandaise Sauce Ingredients
(Makes about 2 cups of Hollandaise sauce):
- 2 egg yolks
- 1 teaspoon vinegar-based hot sauce
- 1 tablespoon lemon juice (or to taste)
- salt and freshly ground white pepper to taste
- 1 stick butter (if salted, cut back on the additional salt)
Sous Vide Hollandaise Sauce Recipe
- In a blender, combine the egg yolks, hot sauce, and lemon juice. Pulse several times until the mixture is blended.
- Melt the butter in a saucepan or in the microwave. When it’s melted and still hot (don’t let it cool!), slowly add to the egg yolk mixture while the blender is running. As soon as the mixture lightens in color, turn off the blender.
- Taste and season with salt and white pepper, or for a variation, add finely chopped chives or dill.
- Split and toast the English muffins. Place two on each plate.
- Top each piece with a Canadian bacon slice (or the protein of your choice).
- Gently crack a poached egg over each of the ham-topped muffins.
- Top with Hollandaise sauce and any extra toppings that you may have.
Sous Vide Eggs Benedict Nutritional Information
Nutrition information gathered from Nutrium, and may vary depending on ingredients used.
About Sous Vide Eggs Benedict
Nothing says brunch more than eggs benedict. Its history goes back to the late 1800s, and can be found on the menu in most high-end restaurants, and in some mainstream restaurants. The recipe is pretty much the same across the board; toasted English muffins, a slice of Canadian bacon, a poached egg, and rich, decadent Hollandaise sauce. What could be better than that?
What about making eggs benedict at home, for your friends or family? It’s a pretty straightforward process. But, poaching eggs and making Hollandaise sauce can be really intimidating. Poaching eggs can be a messy task, and a lot of the white tends to get lost in the water. So how about using a sous vide circulator to perfectly poach your eggs? Not only is it as easy as heating water, but you can control the consistency of your yolk, thanks to the accurate temperature control only sous vide can provide.
And what about Hollandaise? It can be a tricky sauce to make on the stovetop, but we have a secret solution; use a blender! The heat from the melted butter helps to gently temper the yolks, and the high speed of the blender helps to emulsify the sauce, reducing the chance that it separates and becomes curdled or clumpy. If you are concerned about consuming undercooked eggs, using pasteurized eggs would be a great idea for this recipe.