Perfect Sous Vide Eggs Benedict
Sous vide eggs at 147°F for 45 minutes give you the perfect Benedict egg every single time — jammy yolk, just-set white, no flipping, no timing the water bath. Once you own an Anova or Breville Joule, poaching in simmering water becomes obsolete. This is the technique every brunch restaurant with >80 covers now uses.
The temperature math
Egg white proteins begin to set at 145°F; yolk proteins stay liquid until 158°F. By holding the bath at 147°F, you get a set white and a perfectly runny yolk with zero risk of overshooting. The only other technique that delivers this consistency is the classic poach, and it requires 45 seconds of attention per egg.
Hollandaise in the same water bath
While the eggs are cooking, drop a mason jar containing the yolks, melted butter, lemon juice, salt, and cayenne directly into the water bath. 30 minutes later you have foolproof hollandaise that never breaks. No double-boiler, no whisking, no attention.
Bottom line: The Benedict recipe you’ll make for every weekend guest for the next decade.
Perfect Sous Vide Eggs Benedict
Ingredients
- 4 large eggs in shell
- 4 English muffins, split
- 8 slices Canadian bacon or 4 slices ham
- Hollandaise:
- 3 egg yolks
- 1 cup unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- Pinch cayenne pepper
- Fresh chives for garnish
Instructions
- Preheat sous vide bath to 147°F (63.9°C).
- Gently lower whole eggs in shell into the water bath. Cook for 45 minutes.
- At the 15-minute mark, combine hollandaise yolks, melted butter, lemon, salt, and cayenne in a mason jar, seal, and place in the bath.
- Toast the English muffins and warm the Canadian bacon in a skillet until lightly browned.
- When the eggs are done, crack each gently into a slotted spoon to drain excess white.
- Shake the hollandaise jar vigorously for 10 seconds to emulsify.
- Assemble: muffin half, Canadian bacon, egg, hollandaise, chives.
- Serve immediately.