New Year’s Day Brunch: The Perfect SousVide Eggs Benedict

If on New Year’s Eve, with its rich food and drink, honking horns, and confetti streamers, we bid a last hurrah to the old year, then New Year’s Day is the polar opposite: a day devoted to setting a new tone for the year to come. After a night of revelry, everybody could use a little peace, quiet, and simplicity to let them ease into the new year. And we think good nutrition (and maybe a hair of the dog) is just the ticket to dispel the hangover of the indulgences of the night (or week) before. Some quality protein is in order and what could be more comforting than Eggs Benedict? And what could be easier than making the poached eggs a la sous vide!

Here’s a simple recipe for The Perfect Sous Vide Eggs Benedict.  Best of all, when you may be struggling to clear the cobwebs on ‘the day after’, careful timing is not required to get a perfect egg, .Just preheat the SousVide Supreme and gently drop the eggs in their shells onto the bottom perforated grill of the water oven. Set the timer for an hour and go have a Bloody Mary and watch the Rose Bowl Parade or take a brisk walk while the machine does all the work. If you don’t get back to them right at the stroke of an hour, at this temperature it won’t matter. They won’t overcook.

If you’re in a bit of a rush, you can use the quick cook method. Simply crank your SousVide Supreme up to 167F/75C and you can poach the eggs in their shells in about 15 minutes (if you like a runny yolk) or 20 minutes (if you like it a bit more cooked.) A word of caution here: quick cooking the eggs does require paying attention to the timer when it beeps. At this temperature, you’ll end up with hard boiled eggs after about 45 minutes. But hey, if you do, just make egg salad and go have another bit of the hair of the dog!

Happy New Year to all!

3 Responses to New Year’s Day Brunch: The Perfect SousVide Eggs Benedict

  1. Allan McPherson says:

    Not only than, I almost always use my SVS to make the hollandaise! My SVS best friend these days are mason jars. For the sauce just put egg yolks, mustard, lemon juice, and butter into a well sealed jar. Place jar in a 149F/65C water bath for about 45 min to an hour. You should shake the jar at about the half way point.

    At the end pour this messy looking sauce into a tall open topped container and process with a stick blender. You’ll be amazed how easy it is.

    –Al

    In response from the SVS staff – Thanks, Al! This recipe is great. And great idea with the mason jars. We have had several requests for Hollandaise and appreciate your input greatly.

  2. Laura says:

    Have you ever tried the Hollandaise at different temperatures?

    The perfect egg for me is at 63, but since the Hollandaise sets at 65, they won’t finish at the same time.

    I’ve also wondered aboiut using a Magic Bullet jar (got one for free) for the Hollandaise. You can just turn it over and pop it on the Magic Bullet, (usually a useless item) to blend it.

    I’m all about making it easy and less dishes to wash!

    SousVide Supreme responds: What we do is to make the Hollandaise at 65C and then drop the temp to 63C and cook the egg. You can leave the pouch of Hollandaise in the water bath at the lower temp water and it should hold up fine and stay warm while the eggs cook.

  3. Julie McVoy says:

    This sounds delicious but you seem to have neglected to specify the temperature for the non-time critical version!

    SousVide Supreme Responds: Sorry — the bolded link at the beginning of the blog is to the full recipe for The Perfect Sous Vide Eggs Benedict and it has all the necessary information. The short answer is 147F/64C.

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