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Sous Vide Eggs Benedict

Name: Sous Vide Eggs Benedict
Yield: 3 servings
Ingredients: 1 tablespoon minced shallot; ¼ cup apple cider vinegar; 4 large egg yolks; 8 tablespoons Unsalted Butter, melted & cooled; ¼ cup water; 1 tablespoon lemon juice; ½ teaspoon salt; 6 Eggs; 3 English Muffins; Bacon; Deli style ham

eggs, brunch, sous-vide, hollandaise, breakfast · 3 servings · 11 ingredients

A brunch classic featuring soft-cooked whole eggs and hollandaise sauce both prepared sous vide, served over bacon or deli ham on toasted English muffins. The sous vide method produces consistently silky hollandaise and eggs with precisely set whites and runny yolks.

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Ingredients

Produce

1 tbsp1 tablespoon minced shallot
1 tbsp1 tablespoon lemon juice

Meat

Bacon
Deli style ham

Dairy

44 large egg yolks
8 tbsp8 tablespoons Unsalted Butter, melted & cooled
66 Eggs

Pasta & Grains

33 English Muffins

Spices & Baking

0.5 tsp½ teaspoon salt

Oils & Condiments

0.25 cup¼ cup apple cider vinegar

Other

0.25 cup¼ cup water

Recipe adapted from JBSOUSVIDE. This page lists ingredients only — watch the full method in the video above.