
Sous Vide Eggs Benedict
COURSE:
Breakfast
Sous Vide Eggs Benedict
Graham Sharman
Sous Vide Eggs Benedict
Graham Sharman
Servings:
4 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
Hollandaise Sauce
- 3 large egg yolks
- 6 tbsp salted softened butter
- 1 tbsp lemon juice
- 2 tbsp water
- Pinch of cayenne pepper or mustard powder.
Poached Eggs
- 4 large eggs
- Bowl of ice water
Instructions
- Fill inner pot to just below maximum with hot water.
- Select sous vide mode custom 75°C and set time for 30 minutes.
- Place Hollandaise sauce ingredients into sous vide compatible zipper type bag, remove as much of the air as you can by lowering the bag into a bowl of water, using the water to push the air out of the bag, be careful not to allow any water into the bag. Seal while immersed or use a vacuum sealer.
- Once up to temperature lower the bag into the Instant Pot. Close lid making sure pressure valve is open.
- After 18 minutes open lid, gently lower egg(s) (unbroken, shell intact) into the water with a large, slotted spoon and close lid, making sure valve is open.
- Once Instant Pot beeps, remove the eggs and place them in the ice water for one minute.
- Gently break eggs and turn out.
- Carefully remove hollandaise sauce and blend until smooth.
- Spoon sauce onto eggs.
- Perfect served with fresh buttered muffins on top of smoked bacon.