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Tasty

Sous Vide Eggs Benedict Brunch

Sous Vide Eggs Benedict Brunch

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Sous Vide Eggs Benedict Brunch

Serves: 4 Ingredients4 large egg yolks, room temperature ¼ cup water½ teaspoon kosher salt, plus more if needed 1 tablespoon fresh lemon juice1 cup (2 sticks) unsalted butter, melted and cooled slightly8 large eggs, room temperature 4 English muffins, split8 slices deli-style ham Minced chives, to garnishPreparationTo start cooking, fill a large pot with water, ⅔ of the way full. Place your pot on the surface, attach the probe to the side of the pot, and plug the thermometer into your One Top.While water is heating, combine the egg yolks, water, salt, lemon juice and butter in a wide-mouth 24-ounce glass jar. Whisk hollandaise sauce until completely blended, then close tightly.Place the jar in the water bath along with the 8 eggs. Allow to cook for an initial 25 minutes. (Note: If the jar floats, place a heavy 15-ounce can on top of it so that it stands right-side up.) While your sauce and eggs cook, put a rack in the center of the oven and preheat to 400˚F in preparation for the next step.Remove jar from the water, give it a good shake to combine the ingredients well, and return to the water bath. Using a spoon, gently rotate eggs. Continue to cook for an additional 25 minutes. (Proceed to the next step.)Ten minutes before the sauce and eggs are done, put the split English muffins and ham slices on a large baking sheet. Bake in the oven until the English muffins are toasted and the ham is hot, about 8 minutes. Set aside after baking or turn the oven off, leaving the baking sheet inside, to keep the muffins and ham warm for no more than 10 minutes. Remove eggs from the water and transfer to a kitchen towel to rest. Remove jar from the water and shake vigorously until the sauce is foamy and thickened. Open the jar and pour the sauce through a fine-mesh strainer set over a medium bowl. Season to taste with additional salt if needed. The sauce will thicken slightly as it sits. To serve, top each split English muffin with ham. Working with 1 egg at a time, place a slotted spoon over a small bowl and crack an egg over the spoon, shaking gently to allow any runny egg whites to fall through the slots. Place the egg on top of the ham. Finish by spooning the hollandaise sauce over the eggs and sprinkle with the chives. Serve immediately. Enjoy!
Tasty

Serves: 4

Ingredients

4 large egg yolks, room temperature

¼ cup water

½ teaspoon kosher salt, plus more if needed

1 tablespoon fresh lemon juice

1 cup (2 sticks) unsalted butter, melted and cooled slightly

8 large eggs, room temperature

4 English muffins, split

8 slices deli-style ham

Minced chives, to garnish

Preparation

To start cooking, fill a large pot with water, ⅔ of the way full. Place your pot on the surface, attach the probe to the side of the pot, and plug the thermometer into your One Top.

While water is heating, combine the egg yolks, water, salt, lemon juice and butter in a wide-mouth 24-ounce glass jar. Whisk hollandaise sauce until completely blended, then close tightly.

Place the jar in the water bath along with the 8 eggs. Allow to cook for an initial 25 minutes. (Note: If the jar floats, place a heavy 15-ounce can on top of it so that it stands right-side up.) While your sauce and eggs cook, put a rack in the center of the oven and preheat to 400˚F in preparation for the next step.

Remove jar from the water, give it a good shake to combine the ingredients well, and return to the water bath. Using a spoon, gently rotate eggs. Continue to cook for an additional 25 minutes. (Proceed to the next step.)

Ten minutes before the sauce and eggs are done, put the split English muffins and ham slices on a large baking sheet. Bake in the oven until the English muffins are toasted and the ham is hot, about 8 minutes. Set aside after baking or turn the oven off, leaving the baking sheet inside, to keep the muffins and ham warm for no more than 10 minutes.

Remove eggs from the water and transfer to a kitchen towel to rest. Remove jar from the water and shake vigorously until the sauce is foamy and thickened. Open the jar and pour the sauce through a fine-mesh strainer set over a medium bowl. Season to taste with additional salt if needed. The sauce will thicken slightly as it sits.

To serve, top each split English muffin with ham. Working with 1 egg at a time, place a slotted spoon over a small bowl and crack an egg over the spoon, shaking gently to allow any runny egg whites to fall through the slots. Place the egg on top of the ham.

Finish by spooning the hollandaise sauce over the eggs and sprinkle with the chives. Serve immediately. Enjoy!