Sous Vide Candied Bacon Sandwich with Poached Egg


Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.

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I absolutely love this recipe. It’s something I threw together at home, and is incredibly easy but so fantastic. It’s got the salty, sweet, crunchy and the creamy richness of the sous vide poached egg. The richness just adds this amazing aspect to the dish that will have you coming back for more and since this is so easy to do, that won’t be a problem!
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Ingredients for 2

  • 4 large eggs

  • 6 slices bacon

  • 1/4 cup light brown sugar

  • 4 slices sandwich bread

  • 1 tablespoon unsalted butter, at room temperature

  • 2 deli cheese, such as cheddar or Swiss

  • Salt and freshly ground black pepper


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 144ºF (62ºC).

  • Step 2

    Using a slotted spoon, carefully place the eggs in the water bath. Set the timer for 1 hour.

  • Step 3

    While the eggs are cooking, prepare the bacon. Heat the oven to 400ºF. Line a baking sheet with aluminum foil.

  • Step 4

    Place the bacon on the prepared baking sheet and sprinkle with brown sugar. Bake until bacon crisps and sugar caramelizes, 12 to 15 minutes. Watch the bacon carefully; it burns easily. Transfer to a plate.

  • Step 5

    Prepare the sandwiches: Butter one side of two slices of bread. Top the butter with 1 slice cheese and 3 slices candied bacon. Top with a second slice of bread.

  • Step 6

    Grill the sandwiches in a nonstick skillet over medium heat or in a waffle iron until the cheese is melted and the exterior is golden brown, 5 to 7 minutes. Cut the sandwiches in half.

    • Finishing Steps

    • Step 0

      When the timer goes off, carefully remove the eggs from the water bath. Carefully crack the shells and slide the eggs out of the shell. Place one egg on each sandwich half. Season egg with salt and pepper. Serve.

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144 F / 62.2 C Recipe Temp
Recipe Time
Prep Time