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    home » Recipes » Breakfast and Brunch

    Sous Vide Eggs Benedict

    Published: Mar 22, 2023 •Modified: Mar 22, 2023 by mikecleavenger • This post may contain affiliate links, which can earn us a commission • 1 Comment

    Jump to Recipe
    poached egg
    English muffins
    Hollandaise Sauce

    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.

    Threes eggs benedict on a large plate garnished with fresh dill. this recipe

    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.

    Jump to:
    • What makes this recipe so good
    • Ingredient Notes
    • What is the best temperature for sous vide poached eggs?
    • Chef Tips
    • How to make sous vide poached eggs
    • Assembling Eggs Benedict
    • Make Ahead Instructions
    • Creative Eggs Benedict Variations
    • FAQ's
    • Related Brunch Recipes
    • 📖 Recipe
    •  
    • 💬 Comments

    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.

    Ingredient Notes

    When making your homemade eggs Benedict make sure to have these ingredients on hand.

    Sous vide eggs benedict photo of ingredients.
    • 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!
    • 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.

    Chef Tips

    • 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!

    Placing eggs inside of a sous vide hot water bath.

    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.

    Straining sous vide poached egg on a slotted spoon.

    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 in an air fryer basket.

    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.

    Four slices of Canadian bacon in an air fryer basket.

    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!

    Toasted English muffin on a plate.
    Toasted English Muffin
    Placing a slice of Canadian bacon on a toasted English muffin.
    Canadian Bacon
    Placing a sous vide poached egg on top of eggs Benedict.
    Sous-Vide Poached Egg
    Covering eggs Benedict with a yellow hollandaise sauce.
    Hollandaise Sauce

    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.

    Close up photo of eggs benedict with a broken yolk.

    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.
    Threes eggs benedict on a large plate garnished with fresh dill.

    FAQ's

    What is the best way to make eggs Benedict?

    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.

    What goes well with hollandaise sauce besides eggs Benedict?

    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.

    Can you eat eggs benedict without hollandaise sauce?

    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.

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    Did you make this recipe? Leave a ⭐️ review below and tag @thefrizzledleek Instagram, Facebook, and Pinterest!

    📖 Recipe

    Image of a large plate with eggs benedict topped with hollandaise sauce.

    Sous Vide Eggs Benedict

    Mike Cleavenger
    These Sous Vide Egg Benedicts will have your brunch friends coming back for more! Creamy poached eggs, fluffy English muffins, and a buttery Hollandaise sauce team up.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Cook Time 13 minutes mins
    Total Time 15 minutes mins
    Course Breakfast, Brunch
    Cuisine American
    Servings 4 servings
    Calories 366 kcal

    Equipment

    • Sous Vide Machine
    • Air Fryer

    Ingredients
      

    • 4 eggs
    • 2 English muffins halved
    • 4 slices of Canadian bacon
    • Paprika garnish
    • chopped dill or chives garnish

    Hollandaise Sauce

    • 3 egg yolks
    • 1 tablespoon lemon juice
    • ½ cup melted butter or ghee hot
    • ¼ teaspoon salt
    • ⅛ teaspoon cayenne pepper

    Instructions
     

    • 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.

    Hollandaise Sauce

    • 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.

    Notes

    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.
    Time and Temperature
    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 for me 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.

     

    Nutrition

    Calories: 366kcal | Carbohydrates: 17g | Protein: 7g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 449mg | Potassium: 139mg | Fiber: 6g | Sugar: 3g | Vitamin A: 938IU | Vitamin C: 2mg | Calcium: 176mg | Iron: 2mg
    Keyword brunch, English Muffin, gluten free, hollandaise, poached eggs
    DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on instagram. Tag @thefrizzledleek and hashtag it #thefrizzledleek.

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    Reader Interactions

    Comments

    1. Mike Cleavenger

      March 22, 2023 at 10:25 pm

      5 stars
      Sous Vide poached eggs are the best! I love how easy it is to cook perfect poached eggs!

      Reply

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