Best-Ever Sous Vide Eggs Benedict

Name: Best-Ever Sous Vide Eggs Benedict
Prep time: 15 min
Cook time: 1 min
Ingredients: 2 large egg yolks; 1 tsp vinegar-based hot sauce; 1 tablespoon fresh lemon juice (or to taste); 1 stick salted butter; Kosher salt and freshly ground white pepper, to taste (it's OK to omit salt if using salted butter); 6 English Muffins; 12 slices Canadian bacon (alternatives could be ham, turkey, salmon, or crabcakes); To garnish; fresh dill, chives, capers, tomatoes, red onion, or anything else that you think will be delicious; 12 large whole eggs, cooked sous vide for 1 hour at 147 degrees Fahrenheit

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Prep Time: 15 minutes

Cook Time: 1 hours

Servings: 645

Author : Stephanie RYT-200

Ingredients

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2 large egg yolks1 tsp vinegar-based hot sauce1 tablespoon fresh lemon juice (or to taste)1 stick salted butterKosher salt and freshly ground white pepper, to taste (it's OK to omit salt if using salted butter)6 English Muffins12 slices Canadian bacon (alternatives could be ham, turkey, salmon, or crabcakes)To garnish; fresh dill, chives, capers, tomatoes, red onion, or anything else that you think will be delicious12 large whole eggs, cooked sous vide for 1 hour at 147 degrees Fahrenheit

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Instructions

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Step 1

In a blender, add the eggs, lemon juice, and hot sauce. Pulse a few times until combined.

Step 2

In the microwave or a saucepan, heat the butter until very hot and foamy.

Step 3

With the blender running, slowly add the butter to emulsify.

Step 4

Blend until light yellow (this won't take long, just 30 seconds or so). Be careful not to overblend or the mixture can separate and won't look very appetizing.

Step 5

Taste the sauce and season with salt and white pepper to taste. Serve immediately or keep warm in a heatproof bowl over a pan of simmering water (double boiler) until ready to serve.

Step 6

To assemble; split and toast the English muffins. Top with Canadian bacon (or whatever else you are using), a sous-vide poached egg, Hollandaise sauce, and any toppings.