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Ingredients
- English muffin
- Eggs
- Ham
Sauce
- Lemon
- Butter
- Cayenne pepper
- Salt
See recipe card for quantities.
Substitutions
- List
Variations
Equipment
- Fry pan
- Blender
- Sous vide cooker
Storage
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FAQ
📖 Recipe
Eggs Benedict
Save RecipeEquipment
- Sous Vide
- Blender
- Fry pan
Ingredients
- 1 English muffin
- 2 eggs
- 4 deli ham
- 3 egg yolks
- ½ lemon
- 1 stick butter
- 1 pinch cayenne pepper
- ¼ teaspoon Salt (or to taste)
Instructions
- Turn on the sous vide cooker to warm up the water bath.
- Cook two eggs in their shell at 145 degrees for 45 minutes.
- When eggs are almost finished, melt some butter on medium heat in a small frying pan. Lightly toast the muffins in the pan, and then layer them with ham.
- Take eggs out of the sous vide bath when finished. Gently tap them on the countertop to break the top. Peel around the edge to make a whole that is large enough to gently pour out the egg. (I like to do this on a paper plate first so I can leave some of the white residue from the egg behind). Place poached egg on top of ham.
- Melt a stick of butter for up to a minute in the microwave. Stir it around to continue melting the remaining butter so that it is not too hot.
- Separate the yolks from the remaining three eggs. Add yolks only, juice from ½ of a lemon, a pinch of cayenne, and salt, to your blender. Blend for up to 30 seconds and then slowly begin to add the melted butter. Do not stop the blending process or eggs could begin to cook from the heat of the butter. Turn blender to the high setting for a few seconds to finish.
- Drizzle hollandaise sauce all over eggs and serve this dish warm. Sprinkle a little paprika for color (if desired) and add dill to garnish. Enjoy!
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Food Safety
Cook eggs to a minimum internal temperature of 160 °F (71.1 °C)
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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