Sous Vide Eggs Benedict with Calamansi Hollandaise

Ingredients for 12

• 12 large whole eggs plus 5 large yolks, divided

• 10 tablespoons unsalted butter

• 1 tablespoon calamansi juice

• 1 teaspoon salt

• 12 slices bacon, halved crosswise

• 12 pandesal

• Micro arugula, for serving

Directions

• Step 1

  Attach an Anova Precision Cooker to a vessel of water and set the temperature to 167°F (75°C). Preheat an oven to 350°F (177°C).

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  Step 2

  When the water is hot, carefully place the eggs in the water bath and cook sous vide for 13 minutes. Once done, immediately transfer the eggs to an ice bath to cool.

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  Step 3

  Combine the butter, calamansi juice, salt, and egg yolks in a vacuum seal or gallon-sized zipper-lock bag. Place in the water bath and cook sous vide for 30 minutes.

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  Step 4

  Meanwhile, lay the bacon and pandesal on baking sheets and bake them in the oven until they become crisp and toasted.

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  Step 5

  Transfer the hollandaise to a blender and blend until emulsified. If the sauce is too thick, add water, 1 teaspoon at a time, until thinned to your desired consistency.

• Step 6

  Reduce the temperature of the Precision Cooker down to 145°F (63°C) and return the eggs back into the water bath while starting to assemble the eggs benedict.

• Finishing Steps

• 

  Step 0

  To assemble, place the bacon on top of the pandesal, crack the egg on top of it, spoon on the hollandaise sauce, and garnish with microgreens. Enjoy!

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