Sous Vide Eggs Benedict

Step 1

Preheat the sous-vide machine to 167°F/75°C.

Step 2

Place your eggs inside a ziplock bag and gently lower them into the hot water bath. Cook for 13 minutes.

Step 3

Crack poached eggs on a flat surface and strain through a slotted spoon.

Step 4

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.

Step 5

Warm Canadian bacon using an air fryer or skillet. Cook 1 minute per side.

Step 6

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.

Step 7

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!

Step 8

Add the egg yolks, lemon juice, salt, and cayenne pepper into a high-powered blender and blend until combined.

Step 9

With the blender running on low speed, slowly pour in the hot butter until the sauce is emulsified.