Eggs Benedict

Ingredients for 2

• 4 Tbs White Wine

• 2 tsp Green Onion, minced

• 5 Tbs Butter

• 1 Egg Yolk

• 2.5 Tbs Water

• 1 Tbs Lemon Juice

• 1 tsp Salt

• 4 Whole Eggs

• 2 English Muffins

• Ham, thinly sliced

• Dill

• Paprika

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 147.0ºF / 63.9ºC.

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  Step 2

  Add ingredients for Hollandaise sauce (white wine through salt) to Ziplock-style bag and lower it into the bath. No need to mix it ahead of time.

• Step 3

  Let the hollandaise cook at 147 °F / 64 °C for 1–2 hours, or until you’re ready to serve brunch. (You can technically leave it in longer, but it’ll get thicker the longer you leave it in.) Cooking the ingredients sous vide means you can throw everything in a blender right before breakfast, and your hollandaise will come out velvety smooth.

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  Step 4

  While the hollandaise is cooking, pop all your eggs into another Ziplock-style bag. (You can cook eggs directly in the water, but the bag makes it easier to lift them out when you’re done.) If the bag floats, just scoop some of the cooking water into it until it sinks. The eggs can cook at the exact same temperature and for the same amount of time as the hollandaise, so just put them in the same pot. CHEF’S TIP: Eggs cooked at 147 °F / 64 °C turn out nice and gooey on the inside. If you like your eggs a different way, you can adjust the temp & time, but remember: if you choose a different time-and-temperature combination for your eggs, you’ll have to cook them separately from the hollandaise. The beauty here lies in the simplicity—two things, one pot!

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  Step 5

  Preheat your oven to 200 °F. Halve the English muffins, and spread some butter on each half. In a skillet over high heat, toast the muffin halves; press down on them with another skillet to get an extra-crispy crust.

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  Step 6

  Lay your muffins, nook-and-cranny side up, on a baking sheet. Top each one with a little ham nest, leaving a space in the center to put the egg in later.

• Step 7

  Keep everything nice & toasty in the preheated oven, reserve the ham and muffins until you’re ready to eat. Put some plates in there too so you can serve each masterpiece on a nice, warm palette.

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  Step 8

  About 20 minutes before go time, take that bag of hollandaise out of the water. It’s going to look all greasy and separated, but don’t stress. It’ll come together just fine. Blend everything on medium until it looks nice and fluffy and light yellow.

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  Step 9

  Plate your English muffins. Pull those eggs out of the water and put them in a bowl nearby. Rest a slotted spoon in another bowl right next to the eggs. Now carefully crack each egg over the slotted spoon so that the excess runny white drains into the bowl. Transfer the egg to a ham nest. Repeat until all the ham nests are topped with eggs.

• Ready To Serve

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  Step 0

  Pour hollandaise straight from the blender onto each egg. You can just eyeball the amount—be conservative at first so you don’t run out. Sprinkle on the minced dill and paprika.

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