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 ...

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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
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Pro-level cooking techniques made simple.

Ingredients for 2

  • 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


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC

  • Step 2

    Place eggs in water bath and sous vide for 13 minutes.

    • Finishing Steps

    • Step 0

      To prepare hollandaise: Add egg yolk, water, lemon juice, salt, pepper, and butter to blender. Blend until thick and creamy.

    • Step 1

      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!

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167 F / 75 C Recipe Temp
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