Sous Vide Eggs Benedict with Sous Vide Hollandaise

Anova Culinary

The best brunch? Well, it's Eggs Benedict of course! The downside? Kind of a pain to pull together...until now. Cook your eggs AND hollandaise in the same sous vide bath, and knock out the two trickiest components.


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: 00:10

Recipe Time: 01:13

Temperature : 167F / 75C



  1. Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC
  2. Remove 4 eggs from refrigerator and place in water bath in shell. Sous Vide for 13 minutes.
  3. Remove eggs from water bath and place in bowl of ice water for 5 minutes.
  4. Lower sous vide bath to 145°F / 63°C (adding ice from egg bowl if needed)
  5. Place egg yolks, butter, water, lemon juice, and salt into ziptop resealable bag.
  6. Place hollandaise bag in water bath using water immersion technique and sous vide for 1 hour.

Finishing Steps

  1. When there is 15 minutes left on the hollandaise, place 4 eggs into water bath to reheat to serve.
  2. Preheat oven to 350F. Arrange English Muffins and ham on baking sheet and cook for 10 minutes to toast muffins and warm ham.
  3. When timer on hollandaise goes off, dump bag contents into a blender or cup Blend with blender or immersion blender until thick and creamy.
  4. To serve, place muffin half on plate and top with ham. Crack egg into slotted spoon and drain any loose white. Place egg on ham, and spoon warm hollandaise on, and dig in!