Sous Vide Eggs Benedict is a delicious twist on the classic brunch dish! There is something magical that happens when you combine sous vide poached eggs, Canadian bacon, English muffins, and hollandaise Sauce.
So how do you master Eggs Benedict at home? Try using my Gluten-Free English Muffin for a gluten-free option.
With so many ways to poach an egg, what do you do? Traditional eggs Benedict recipes poach eggs in simmering water.
Air fryers are a great way to poach eggs too. My Air Fryer Poached Egg recipe turns out a perfect poached egg in just minutes.
If you are making eggs Benedict for a crowd, our Air Fryer English Muffins are a game changer. You can toast multiple English muffins at the same time!
Check out my Gluten-Free Hollandaise Sauce for step-by-step instructions on how to make this delicious sauce.
What makes this recipe so good
- Perfectly Cooked Poached Eggs - Making egg Benedict in sous vide ensures that your poached eggs are cooked to perfection every time! It's so easy to overcook your eggs using the traditional approach.
- Easy to make - After gently laying eggs into the sous vide machine, use that time to toast your English muffins and make a creamy hollandaise sauce.
- Poach many eggs simultaneously - If you are hosting a large brunch, timing is everything. Sous vide poached eggs are great because you can set and forget them.
When making your homemade eggs Benedict make sure to have these ingredients on hand.
- Poached Eggs - We use a precision cooker to sous vide the eggs in this recipe. The result is a perfect egg Benedict yolk every time! This cooking method is great for making my Sous Vide Corn On The Cob.
- Canadian Bacon - Lightly heat in an air fryer or saute pan.
- English muffins - In this recipe, we use our Fluffy Gluten-Free English Muffins, store-bought muffins work too.
- Hollandaise Sauce - Our gluten-free hollandaise sauce is made in a blender to make this quick eggs Benedict sauce.
- Paprika - Garnish
- Herbs - A recipe for sous vide eggs Benedict is typically garnished with chives or fresh dill.
What is the best temperature for sous vide poached eggs?
Version 1: 167°F/75°C for 13 minutes.
In this recipe, we use this option to cook our eggs. I find that cooking at a higher temp for a short amount of time helps the egg whites get tighter.
I suggest experimenting with your poaching time. I find that 13 minutes is perfect, but if you like a tighter egg white try 14 minutes.
It's important to serve the sous vide eggs right away or cool them down in an ice bath for later use.
Version 2: 145°F/63°C for 1 hour.
Option 2 is cooking low and slow. You have plenty of time to make your hollandaise sauce, toast English muffins, and finish prepping for brunch.
The egg whites won't be completely set, but the egg yolk will have a nice custard-like consistency.
- Use an air fryer to toast muffins. Sure, you can use a countertop toaster, but you won't get nice crispy golden brown muffins. Lightly spray English muffins with avocado oil spray and toast.
- Use fresh eggs. I love to use pasture-raised eggs for their quality. Fresh egg whites are less liquid. The yolks are so creamy!
- Warm up hollandaise sauce. If you make your eggs Benedict sauce in advance, chances are it will cool down quickly. I like to take a teaspoon of hot water and mix it in with the sauce to warm it up.
- Cracking the egg. Crack the egg on a flat surface like your kitchen counter and open it to release the poached egg. I like transferring the egg to a slotted spoon to remove any stringy egg whites.
How to make sous vide poached eggs
Sous Vide Poached Eggs are so easy to make, here's how to make them!
Sous Vide Poached Eggs: Preheat your sous vide machine to 167°F/75°C. Place eggs into a ziplock bag and gently lower them into hot water. Cook for 13 minutes.
Cracking the egg: Remove eggs from the hot water bath. Crack the egg onto a slotted spoon to remove any watery egg whites.
Toasting English muffins: Using an air fryer or traditional toaster. I like to spray my English muffins lightly with avocado spray and air fry them at 400°F for 5 minutes.
Heating Canadian bacon: Gently heat Canadian bacon in the air fryer or in a pan. Cook for 1 minute per side.
Assembling Eggs Benedict
Here is a visual on how to assemble your Sous Vide Eggs Benedict!
Make Ahead Instructions
You can prep sous vide poached eggs in advance. Submerge the poached eggs in an ice bath, and place them in the refrigerator.
Reheating sous vide poached eggs
Preheat the sous vide machine to 140°F/60°C, then add the eggs to the water bath and cook for 15 minutes. You can leave eggs in sous vide for 1 hour.
Creative Eggs Benedict Variations
Eggs Benedict is a versatile dish, so feel free to experiment with different ingredients to find the perfect combination that suits your taste buds.
- Florentine Benedict: This variation swaps the Canadian bacon for sautéed spinach and tomato slices, providing a vegetarian option.
- Crab Cake Benedict: Add a twist to the classic by replacing the Canadian bacon with a crab cake. The hollandaise sauce pairs well with the flavor of the crab meat.
- Smoked Salmon Benedict: Replace the Canadian bacon with smoked salmon for a rich and savory flavor. Serve with capers, red onion, and dill for added flavor.
- Steak Benedict: Swap the Canadian bacon for a grilled steak for a hearty breakfast. This variation works well with a béarnaise sauce instead of hollandaise.
- Southwest Benedict: Top the English muffin with black beans, chorizo, and avocado for a spicy twist on the classic.
It depends! I like to sous vide my poached eggs for a consistent poach every time. Air fryer poached eggs and traditional poached eggs are other great options. Find the cooking technique that you feel comfortable with.
Hollandaise sauce pairs well with so many recipes. Here are a few ideas: Top your favorite vegetables with hollandaise sauce like asparagus and artichokes. Hollandaise makes the perfect breakfast condiment for scrambled eggs, omelets, and egg casseroles.
Yes! It's possible to make eggs benedict with an alternative sauce. Tomatillo sauce, pesto, mustard cream sauce, and Bearnaise sauce are great eggs Benedict toppers.
Related Brunch Recipes
Sous Vide Eggs Benedict
- 4 eggs
- 2 English muffins halved
- 4 slices of Canadian bacon
- Paprika garnish
- chopped dill or chives garnish
- Preheat the sous-vide machine to 167°F/75°C.
- Place your eggs inside a ziplock bag and gently lower them into the hot water bath. Cook for 13 minutes.
- Crack poached eggs on a flat surface and strain through a slotted spoon.
- Toast your English muffin halves in a toaster or air fryer. Air Fryer Toasting Instructions: Toast at 400°F for 5 minutes or until golden brown.
- Warm Canadian bacon using an air fryer or skillet. Cook 1 minute per side.
- Assemble eggs Benedict by placing toasted English muffin on a plate, top with Canadian bacon, poached eggs, hollandaise and finish with paprika and fresh herbs.
- Melt the butter in the microwave or stovetop. Make sure your cover a bowl with plastic wrap before you place it inside the microwave to stop the spatter. Make sure the butter is HOT!
- Add the egg yolks, lemon juice, salt, and cayenne pepper into a high-powered blender and blend until combined.
- With the blender running on low speed, slowly pour in the hot butter until the sauce is emulsified.