Ingredients
- •8 large eggs (as fresh as possible)
- •4 English muffins, split and toasted
- •8 slices Canadian bacon
- •2 tbsp unsalted butter for Canadian bacon
- •For hollandaise:
- •3 egg yolks
- •1 tbsp lemon juice
- •½ cup unsalted butter, melted
- •Pinch cayenne pepper
- •¼ tsp kosher salt
- •Fresh chives for garnish
- •Paprika for garnish
Instructions
Preheat sous vide water bath to 147°F (64°C).
Gently lower eggs (in shells) into water bath. Cook for 45 min to 1 h.
Meanwhile, make hollandaise. Blend egg yolks and lemon juice in blender for 30 sec.
With blender running on low, slowly drizzle in melted butter until thick and emulsified.
Season with cayenne and salt. Keep warm in bowl set over warm (not hot) water.
Heat skillet over medium heat with 2 tbsp butter. Cook Canadian bacon 2 min per side until lightly browned.
Toast English muffins until golden and crispy.
Prepare ice bath. Remove eggs from water bath and transfer to ice bath for 1–2 min.
Carefully peel eggs underwater.
Assemble each benedict: toasted English muffin half, Canadian bacon, poached egg, generous spoonful of hollandaise, chives, and paprika.
Serve immediately.
Notes
- •Make hollandaise while eggs are in the bath to save time
- •Keep hollandaise warm over gentle heat—don't let it get too hot or it will break
- •This method makes brunch service stress-free