Sous Vide Eggs Benedict 2 portions
5 minutes
1 hour 13 minutes
easy
Serves 2

Ingredients

  1. 2 Eggs - room temperature
  2. 4 Egg yolks
  3. 150 Grams Butter chopped
  4. 40 mls Lemon Juice
  5. 1 teaspoon Dijon Mustard
  6. 1 English Muffin
  7. Sliced Ham
  8. Spinach
  9. 1 Spring Onion chopped
  10. Salt and Pepper

Method

Step 1

Make the Hollandaise Sauce

- Place 4 egg yolks, 150 grams chopped butter, Dijon Mustard, Lemon Juice and salt and pepper into bowl with Whipping blade

Speed 6

Temperature 70

Time 8 minutes

Stopper - max

Remove sauce from bowl and clean bowl

Step 2

Insert mixing blade

Fill bowl with hot water to max level.

Insert basket with 2 room temperature eggs

Speed 1

Temperature 60

Time 45 minutes

Stopper min

Change temperature to 70

Time 20 minutes

During the last 8 minutes saute spring onions and wilt spinach in a frypan. Add ham to warm through.

Toast muffins

 

Tips and Tricks

If Eggs are not room temperature, whites may be too runny.
Recipe adapted from www.Iatemywaythrough

Comments

No comments available.