Sous Vide Poached Eggs Hollandaise
Silky poached eggs with rich, creamy hollandaise—perfected through sous vide for foolproof brunch success.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 2 servings 1x
- Category: Brunch
- Method: Sous Vide
- Cuisine: American
- Diet: Vegetarian
Ingredients
5 egg yolks
6 oz butter
4 teaspoons water
1 teaspoon lemon juice
1/2 teaspoon salt
4 eggs
2 English Muffins, split
4–6 shaved slices of ham
Instructions
1. Set sous vide cooker to 167°F (75°C).
2. Add 4 eggs in shell to bath and cook for 13 minutes.
3. Transfer eggs to ice bath for 5 minutes.
4. Reduce bath to 145°F (63°C).
5. Combine yolks, butter, water, lemon juice, and salt in a zip-top bag.
6. Sous vide the hollandaise sauce for 1 hour.
7. Preheat oven to 350°F. Toast English muffins and warm ham for 10 minutes.
8. Place eggs back in water bath for 15 minutes to reheat.
9. Blend hollandaise sauce until thick and creamy.
10. Crack eggs into slotted spoon, drain loose whites.
11. Assemble: muffin, ham, egg, hollandaise. Garnish and serve.
Notes
You can prep the eggs and sauce in advance. Reheat hollandaise in a sous vide bath at 130°F to maintain consistency.
Substitute smoked salmon, sautéed spinach, or leftover sous vide steak for the ham for easy variations.
Nutrition
- Serving Size: 1 plated benedict
- Calories: 410
- Sugar: 1g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 260mg
Find it online: https://sousviderecipe.com/sous-vide-poached-eggs-hollandaise/