Sous Vide Eggs Benedict with Sous Vide Hollandaise
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
5 egg yolks
6 oz butter
4 teaspoons water
1 teaspoon lemon juice
1/2 teaspoon salt
2 English Muffins, split
4-6 shaved slices of ham
Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC
Remove 4 eggs from refrigerator and place in water bath in shell. Sous Vide for 13 minutes.
Remove eggs from water bath and place in bowl of ice water for 5 minutes.
Lower sous vide bath to 145°F / 63°C (adding ice from egg bowl if needed)
Place egg yolks, butter, water, lemon juice, and salt into ziptop resealable bag.
Place hollandaise bag in water bath using water immersion technique and sous vide for 1 hour.
When there is 15 minutes left on the hollandaise, place 4 eggs into water bath to reheat to serve.
Preheat oven to 350F. Arrange English Muffins and ham on baking sheet and cook for 10 minutes to toast muffins and warm ham.
When timer on hollandaise goes off, dump bag contents into a blender or cup Blend with blender or immersion blender until thick and creamy.
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!