For the eggs benedict: Time: 1 hourTemperature: 147F/64CServes 2 INGREDIENTS 4 large eggs 4 slices Canadian bacon (or ham) 4 English muffin halves Dash of paprika 2 sprigs parsley (optional for garnish) Hollandaise Sauce – (see recipe below, or our sous vide hollandaise recipe) INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/64C. Drop the eggs, in their shells, directly into the water bath and cook 1 hour. Fifteen minutes before the eggs have finished cooking, put Canadian bacon slices into a small skillet on medium heat and brown slightly. Remove, wrap in foil, and set aside to keep warm. Five minutes before … Read More
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