Perfect Guilt-Free Eggs ‘Benedict’

Anova Culinary

I love Eggs Benedict, but traditional hollandaise sauce recipes are not quite in sync with today's health-conscious diets. This recipe packs in much of the same flavors while also adding the nutritious benefits of tofu.

Author

Ming Tsai

Ming is a James Beard and Emmy Award winning chef, author, TV host and producer, allergy advocate and East-West lifestyle expert. Ming not only cooks East-West but also lives East-West. Just as his food is all about finding balance and harmony, Ming strives to do that in his daily life.

Prep Time: 00:20

Recipe Time: 01:00

Temperature : 147F / 63.9C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 147ºF (63ºC).
  2. Using a slotted spoon, gently place the eggs in the water, being sure to not break the shells. Set the timer for 1 hour.
  3. When there are about 15 minutes left on the timer, prepare the remaining ingredients. To make the hollandaise, combine the shallots, rice vinegar, and lemon juice in a medium skillet. Bring the heat to medium-high and cook until the liquid is almost completely reduced. Season with salt and pepper.
  4. Transfer the shallot mixer to a blender and add the tofu. Blend until smooth. While the blender is running, drizzle in 1/4 cup grapes oil in a thin stream until emulsified. Season to taste with salt and pepper. Keep warm.
  5. Place the English muffins in the toaster. Heat the remaining 2 teaspoons grapeseed oil in the medium skillet over medium heat. When the oil is shimmering, add the spinach and sauté until wilted, 2 to 3 minutes. Remove it to a plate and keep warm.
  6. In the same skillet over medium heat, sear the Canadian bacon until golden on both sides, 1 to 2 minutes.

Finishing Steps

  1. When the timer goes off, remove the eggs from the water bath using a slotted spoon. Assemble the Benedict by placing one piece of Canadian bacon on each English muffin half. Top with spinach. Using a pairing knife, carefully crack the eggs over the spinach. Season with salt and pepper. Spoon hollandaise over eggs and sprinkle with cayenne and chives. Serve.