Sous Vide Poached Eggs Hollandaise – Irresistible 3-Step Brunch Recipe

Brunch at home used to feel like a juggling act—especially when I tried poaching eggs the traditional way. The swirling water, the cloudy whites, the broken yolks… I gave up more times than I can count. But then I discovered sous vide poached eggs hollandaise, and it changed everything.

The first time I nailed it was Easter morning. My husband and I were craving something fancy but didn’t want the chaos of waiting in line at a restaurant. I popped four eggs in a sous vide bath, whipped up a zip-top bag hollandaise, toasted English muffins, and gently warmed some sliced ham. What came together looked—and tasted—like it was made by a professional chef.

Sous vide poached eggs hollandaise has become a staple in our house not just for holidays, but for any weekend we want to treat ourselves without stress. It’s all about precision and prep. The eggs cook perfectly, the sauce emulsifies without a double boiler, and every element holds its heat beautifully until serving.

What I love most is how forgiving the process is. Even if your timing is off by a few minutes, sous vide keeps things consistent. The eggs don’t overcook, the hollandaise stays stable, and there’s no frantic whisking or hoping your poaching water is just right. With sous vide poached eggs hollandaise, you’re free to enjoy brunch the way it’s meant to be: relaxed, indulgent, and stress-free.

It’s also a recipe that impresses. I’ve served it to guests who assumed I ordered from a local bistro. But the secret is in the simplicity. You’re not just poaching eggs—you’re creating a restaurant-level experience using three basic components and a circulator. The combination of silky yolk, rich butter sauce, and savory ham on a crispy muffin feels luxurious, even though it’s easy to pull off.

If you’re new to sous vide, this dish is a perfect entry point. It teaches you temperature control, water bath sealing, and how to maintain texture in delicate proteins like eggs. Plus, learning to make hollandaise this way is a skill you’ll use again and again. From asparagus to steak to seafood, this sauce adds a gourmet flourish to almost anything—and sous vide poached eggs hollandaise is the gateway to mastering it.

Whether you’re hosting brunch, treating yourself, or learning how to master sous vide basics, sous vide poached eggs hollandaise is a recipe that delivers elegance and ease.

In this guide, we’ll break down how to poach eggs using sous vide, make foolproof hollandaise from scratch, and pull together the ultimate eggs benedict with minimal effort. You’ll also learn how to adjust textures, pasteurize your eggs safely, and even reheat components without compromising taste or presentation.

If you’ve struggled with timing multiple elements of brunch, this is your answer. Before diving in, be sure to check out our Sous Vide Steak with Cowboy Butter and Sous Vide Steak with Mushroom Sauce—they make exceptional pairings for this classic brunch setup.

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The Perfect Temperature for Sous Vide Poached Eggs Hollandaise

When it comes to making sous vide poached eggs hollandaise, temperature is everything. Unlike boiling or steaming, sous vide allows you to dial in the exact texture you want—no guesswork, no broken yolks. For soft, silky poached eggs, 167°F (75°C) for 13 minutes is ideal. This temp gently sets the white while leaving the yolk rich and runny, making it perfect for topping toasted English muffins and ham.

As for the hollandaise sauce, a lower temperature—145°F (63°C)—creates a smooth, emulsified texture without splitting or scrambling the eggs. Instead of standing over a hot double boiler, you simply place your sauce ingredients in a zip-top bag and let them cook slowly. Once blended, the result is creamy, luxurious, and stable enough to hold until serving.

The beauty of sous vide poached eggs hollandaise lies in the timing. The poached eggs can be cooled and reheated just before plating without affecting the texture. The hollandaise can sit warm in the bath, giving you the flexibility to assemble your benedicts when you’re ready—not when the sauce tells you to.

We cover more sous vide brunch strategies in our Sous Vide Prime Rib for Two and Finish Sous Vide Steak in Broiler tutorials—both of which work beautifully alongside poached eggs.

Timing Your Steps for Sous Vide Poached Eggs Hollandaise

Timing doesn’t need to be intimidating. Here’s how to make sous vide poached eggs hollandaise work even on a busy morning.

1. Start with the eggs. Place four cold eggs directly into the preheated 167°F sous vide bath. Let them cook for 13 minutes. Immediately transfer to an ice bath to stop cooking.

2. Lower your water bath. Once the eggs are done, drop the temperature to 145°F. Use some of that same ice water to help cool it faster.

3. Prepare the hollandaise. In a resealable bag, add 5 egg yolks, 6 oz of butter, lemon juice, water, and salt. Seal the bag, then cook for 1 hour. During the last 15 minutes, return your eggs to the bath to reheat.

4. Toast and prep. Warm your ham and toast your English muffins in the oven while the hollandaise finishes. When everything’s ready, crack your eggs gently into a slotted spoon to drain any excess white, then layer your benedicts.

Making sous vide poached eggs hollandaise is more about assembling than cooking—everything works in your favor. You can even prep parts in advance and hold them without losing quality. That’s the power of sous vide: no rush, no stress, just precision and incredible flavor.

Finishing Steps for the Ultimate Sous Vide Poached Eggs Hollandaise

Now comes the fun part—plating your sous vide poached eggs hollandaise like a pro. Once your eggs are reheated and your hollandaise is fully blended, it’s time to assemble your benedicts. Start with a toasted English muffin half on each plate. Layer with thin slices of warmed ham or prosciutto for that salty-savory base.

Next, carefully crack your sous vide egg into a slotted spoon. This lets you drain any excess loose white while keeping the delicate yolk intact. Gently place the poached egg on the ham. It should jiggle slightly, with the yolk still beautifully runny beneath the surface.

Finally, spoon a generous dollop of your warm, velvety hollandaise over the egg. The sauce should flow slowly, cascading down the sides and pooling around the muffin—restaurant-level presentation with zero stress. Sprinkle with chopped parsley, a dusting of smoked paprika, or even a little cracked black pepper to finish.

The first time I made sous vide poached eggs hollandaise, I couldn’t believe how easily it all came together. Everything stayed warm, the textures were spot-on, and it looked stunning on the plate. Whether you’re hosting guests or treating yourself to a solo brunch, this is one of those dishes that just feels elevated.

Variations to Elevate Sous Vide Poached Eggs Hollandaise

The core of sous vide poached eggs hollandaise is buttery, rich, and savory—but it’s also incredibly versatile. Swap out the ham for smoked salmon, sautéed spinach, or even leftover sous vide steak (we love using it from our Reheating Prime Rib with Sous Vide recipe). Each twist adds new depth while still honoring the original concept.

You can also play with the hollandaise itself. Add a pinch of cayenne for heat, use browned butter for nutty complexity, or whisk in fresh dill to complement seafood. Once you’ve mastered the base technique for sous vide poached eggs hollandaise, the variations are endless.

Want to keep it vegetarian? Sub in roasted tomatoes and avocado slices in place of ham. Or go decadent with a toasted brioche base and truffle oil finish. However you style it, sous vide poached eggs hollandaise gives you the freedom to experiment with flavors while maintaining the foolproof consistency that sous vide delivers.

And for even more ideas on flavor pairings, don’t miss our Can You Sous Vide Steak with Butter? and Sous Vide Prime Rib with Horseradish Cream—both of which can transform a weekend brunch into something extraordinary.

How to Store and Reheat Sous Vide Poached Eggs Hollandaise

The magic of sous vide poached eggs hollandaise isn’t just in the texture—it’s in how effortlessly it fits into real life. Whether you’re prepping for a brunch party or just like your mornings low-stress, this technique gives you complete control over timing without losing quality. It’s elegant and gourmet, but also surprisingly practical.

Let’s talk eggs first. Once your poached eggs finish their 13-minute cook at 167°F, move them into an ice bath for exactly 5 minutes to stop the cooking. From there, you can store them—still in the shell—in the fridge for up to two days. When you’re ready to serve, just return them to a 145°F sous vide bath for 15 minutes. The results are exactly the same as fresh: tender whites, silky yolks, and zero dry spots.

As for the hollandaise, sous vide makes it nearly bulletproof. After blending, you can pour it into a mason jar or small airtight container and refrigerate it for up to three days. When you need it again, just reheat the jar in a 130°F water bath. The sauce returns to its original creamy, velvety texture without splitting, separating, or curdling—something you’d almost never get from traditional stovetop hollandaise.

This is one of the biggest reasons I rely on sous vide poached eggs hollandaise for hosting. You can make both major components in advance, which frees you up on the day of to focus on guests—or sleeping in. It’s like giving yourself a head start, but with the same gourmet payoff.

For more on how this approach works across dishes, check out our Sous Vide Prime Rib for Two, where we apply the same chill-and-reheat method for a dinner-worthy showstopper. You’ll quickly see how sous vide poached eggs hollandaise is just the beginning of what smart prep can do in your kitchen.

Brunch Like a Pro with Sous Vide Poached Eggs Hollandaise

Planning brunch for a crowd? Sous vide poached eggs hollandaise scales effortlessly. The eggs cook evenly in a single bath, and the sauce can be made in bulk and held warm until plating. Plus, with minimal stovetop use, you’re not stressed or stuck in the kitchen when guests arrive.

Set up your station with toasted muffins, warmed ham or your protein of choice, and prepped garnishes. With everything ready to assemble, you can plate six or eight servings in minutes—and look like a brunch boss doing it.

Want to build out a full brunch menu? Add a side from our Sous Vide Steak with Garlic or pair your eggs with leftover Sous Vide Steak with Mushroom Sauce. These combinations make your meal feel complete and keep everyone coming back for more.

When you’re armed with a circulator and a few eggs, sous vide poached eggs hollandaise isn’t just a dish—it’s a brunch strategy that’s reliable, impressive, and repeatable.

Conclusion: Make Sous Vide Poached Eggs Hollandaise Your New Brunch Go-To

If you’ve ever struggled with timing, broken sauces, or overcooked eggs, sous vide poached eggs hollandaise is your solution. This method takes the stress out of brunch and replaces it with consistent, restaurant-quality results. The eggs are always silky and runny, the hollandaise never splits, and everything stays warm until you’re ready to plate.

What I love most is how approachable it is. You don’t need fancy culinary skills—just a circulator, a few ingredients, and a plan. From weekend treats to special occasions, sous vide poached eggs hollandaise makes any breakfast feel special without the chaos.

If you’re ready to upgrade your brunch game with confidence and precision, bookmark this recipe, prep your eggs, and dive into the magic of sous vide. And while you’re here, don’t miss our brunch-friendly favorites like Sous Vide Steak with Garlic or Finish Sous Vide Steak in Broiler. They pair beautifully with hollandaise-topped poached eggs.

Let sous vide take the pressure off—so you can enjoy more slow mornings, shared plates, and satisfied smiles around the table.

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FAQs

Can you poach eggs in a sous vide?
Yes, sous vide is one of the easiest and most reliable ways to poach eggs. By cooking at a precise temperature (typically 167°F for 13 minutes), you achieve tender whites and creamy yolks without the mess of traditional poaching.

How to sous vide hollandaise sauce?
To make hollandaise using sous vide, combine egg yolks, butter, water, lemon juice, and salt in a zip-top bag. Cook at 145°F for 1 hour. Then, blend until smooth. This technique produces foolproof, stable hollandaise every time.

Can you put hollandaise sauce on poached eggs?
Absolutely. Hollandaise is the classic topping for poached eggs—especially in dishes like eggs benedict. Its creamy texture and rich, tangy flavor complement poached eggs beautifully, especially when both are made via sous vide.

What is the best temperature for sous vide eggs?
For poached-style eggs, 167°F (75°C) for 13 minutes works best. This temp sets the whites while keeping yolks runny—perfect for sous vide poached eggs hollandaise. For soft-boiled or pasteurized eggs, lower temps (like 145°F) are used.

At what temperature does an egg poach?
Traditionally, poached eggs are cooked in simmering water around 180°F–190°F. In sous vide cooking, 167°F is ideal to gently poach eggs in-shell without overcooking the yolk.

Is sous vide considered poaching?
Sous vide is a form of precision poaching where food is sealed and cooked in water at a stable temperature. It’s gentler and more controlled than traditional poaching, ideal for eggs and sauces.

How long to pasteurize eggs in sous vide?
To pasteurize eggs safely with sous vide, cook them in-shell at 135°F for 75 minutes. This process reduces the risk of pathogens while preserving the egg’s texture—helpful if using raw yolks for hollandaise.