Tag Archives: sous vide breakfast

The Perfect Sous Vide Eggs Benedict

For the eggs benedict: Time: 1 hour Temperature:  147F/64C Serves  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 … Read More

Deviled Eggs Sous Vide with Lox and Capers

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Makes 4 servings (multiplies easily) INGREDIENTS FOR THE HARD-BOILED EGGS 4 to 12 large eggs INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C Put up to 1 dozen eggs directly onto the bottom perforated grill of the water oven. Cook for 45 minutes to 1 hour. Remove eggs from the water oven, cool rapidly in cold water, and refrigerate until ready to use. INGREDIENTS FOR THE STUFFING  4 sous vide hard cooked eggs 2 ounces (60 g) smoked salmon lox or Nova … Read More

Florentine Scramble Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 1 tablespoon (15 ml) olive oil 2 tablespoons (30 g) diced onion 1 clove garlic, minced 4 or 5 large eggs ½ package (10 ounces//280 g) frozen chopped spinach, thawed ¼ teaspoon (1.25 ml) salt ¼ teaspoon (1.25 ml) black pepper dash freshly grated nutmeg (2 or 3 swipes across the grater) INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. Meanwhile, in a small skillet, heat the olive oil and sauté the onion and garlic until translucent. Let cool. … Read More

Goldilox Scramble Sous Vide

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 4 to 6 large eggs 2 to 3 ounces (60 to 90 g) cream cheese, softened 4 ounces (120 g) smoked salmon, diced pinch of salt and pepper (to taste) 2 tablespoons (30 g) butter ½ teaspoon (2.5 ml) onion powder 1 tablespoon (15 ml) canned diced tomato 1 tablespoon (15 ml) drained capers   INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. In a bowl, beat the eggs well. Break the cream cheese into pieces and add to eggs, … Read More

Perfect Sous Vide Poached Eggs

Foolproof Method This method is foolproof and not exquisitely time dependent once at least 45 minutes has passed.  It is inherently a function of temperature, which should be adjusted up or down in single degree increments to get the yolk and white exactly as you like it.  Once you do, you can dial it in and know that your eggs will always be just perfect according to your preferences. Makes up to 12 eggs INGREDIENTS 1 to 12 large eggs   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/64C Put eggs, in their shells, directly onto the bottom perforated … Read More

Hardboiled Eggs Sous Vide

These eggs are not particularly time dependent and can be left for up to a couple of hours without significant loss of quality. Makes up to 12 eggs INGREDIENTS 1 to 12 large eggs INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. Put eggs, in their shells, directly onto the bottom perforated grill of the water oven. Cook for 60 to 120 minutes. Remove from the water oven and quick cool under running water. Use immediately or store in refrigerator for up to 3 days for later use.