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Image of a large plate with eggs benedict topped with hollandaise sauce.
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5 from 1 vote

Sous Vide Eggs Benedict

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.
Prep Time2 minutes
Cook Time13 minutes
Total Time15 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 4 servings
Calories: 366kcal

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
  • 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