Sous Vide Eggs Benedict
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 Oreg ...
Ingredients for 2
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
Salt and pepper to taste
Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC
Place eggs in water bath and sous vide for 13 minutes.
To prepare hollandaise: Add egg yolk, water, lemon juice, salt, pepper, and butter to blender. Blend until thick and creamy.
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!