Sous Vide Eggs Benedict

There's no better brunch than a perfect Eggs Benedict, and there's no easier way to perfect it than with your Anova Sous Vide Precision Cooker

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:15

Recipe Time: 00:13

Temperature : 167F / 75C

Ingredients

• 4 eggs
• 2 english muffins, split, and toasted
• 4 oz shaved ham, warmed
• 1 egg yolk
• 8 oz butter, melted and warm
• 1 teaspoon water
• 1 teaspoon lemon juice
• Fresh chives
• Salt and pepper to taste

Directions

1. Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC
2. Place eggs in water bath and sous vide for 13 minutes.

Finishing Steps

1. To prepare hollandaise: Add egg yolk, water, lemon juice, salt, pepper, and butter to blender. Blend until thick and creamy.
2. Crack and pour eggs into a fine mesh strainer or bowl. Arrange ham on muffin halves, topping with egg and hollandaise and finishing with fresh chives!