Step 1

HEAT SOUS VIDE WATER BATH: to 167F/75C, If you're only making a few eggs, you can use a smaller pot. Note 1 for slower cooked sous vide eggs that can be kept warm for up to 2 hours.

Step 2

SOUS VIDE EGGS: Lower eggs gently one at a time with a spoon into the water bath to avoid cracking. Immediately set separate timer for 13 minutes (plus or minus 30-60 seconds).

Step 3

COOL EGGS: When cooking is finished, transfer eggs to bowl of ice water for 30-60 seconds to cool down enough to handle and to tighten up whites.

Step 4

REMOVE 'POACHED' EGGS FROM SHELLS: Have shallow bowl ready. To crack egg, tap one side of egg firmly on counter (not the side of a bowl). With two thumbs, separate shell over bowl, letting egg slip out. Repeat with remaining eggs, leaving one egg for hollandaise sauce (if making).

Step 5

MAKE HOLLANDAISE (optional): Crack the one remaining egg into a measuring cup (large enough to fit an immersion blender) or a blender. Add 1-2 teaspoons lemon juice and pinch of cayenne pepper if desired. Blend with immersion blender (or blender) for 10 seconds. Slowly add warm melted butter in a stream while continuing to blend for another 10-20 seconds or until smooth and frothy. Taste and adjust with more lemon, cayenne, salt (if you used unsalted butter).

Step 6

PLATE AND SERVE: Transfer the eggs using a soup or slotted spoon to your buttered toast or a serving bowl. Drizzle with hollandaise and garnish as desired.