Written by: Anna Carroll
Eggs Benedict has never been easier than with a Breville Joule and the Super Q Blender!
Eggs Benedict is a classic dish featuring hollandaise sauce, poached eggs, and English muffins. Hollandaise sauce is one of five traditional mother sauces developed by the French chef Escoffier in the 19th century. It usually required lots of whisking, delicate heat management, and clarifying butter - a lot of work! Technology has come a long way and now anyone can make a thick, creamy hollandaise or bearnaise without much training.
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Using a circulator, like the Joule from Breville makes Eggs Benedict a breeze! Simply set the temperature through the app, dump all of the ingredients in a jar or Ziploc bag, and place it in the water for about 30 minutes. No whisking required! The other great thing about this hollandaise recipe is that the eggs actually cook, so it's safe for someone who can’t eat undercooked eggs.
If you search online, there are many ways to make sous vide hollandaise and poached eggs. I like this recipe because the water temperature is the same for both! Timing is a little specific though so make sure you’re ready to go when everything is set!
What really surprised me about this method was how to poach the eggs. The eggs poach in their shells and to serve, you simply crack them onto the plate!
Easy Eggs Benedict with Sous Vide Hollandaise
Hollandaise recipe adapted from A Duck’s Oven.
Serves 2-4
Ingredients
Hollandaise
- 4 egg yolks
- ½ cup butter
- 2 tablespoons water
- 1 tablespoon lemon juice
- Tabasco sauce
- Salt to taste
4 Eggs, whole
2 English muffins, split (or use starch of choice)
Equipment
- Joule Sous Vide
- Canning jar with a lid or plastic bag
- Measuring cups
- Measuring spoons
- Super Q blende or immersion blender
- Spatula
- Large spoon, slotted spoon, or ladle
Directions
Using the app, set the Joule to 75C. Allow the water to come up to temperature before adding hollandaise.
In a bag or wide-mouth canning jar, add the butter, egg yolks, water, lemon juice, and a pinch of salt. Remove as much air as possible from the bag, or if using a jar, screw the lid on so it’s just finger-tight. ‘Finger tight’ means you can tighten and loosen the jar lid with just the tips of your fingers.
When the water has reached up to temp, add the bag or jar to the water. Make sure it’s submerged. Set the timer for 17 minutes.
When the timer has gone, use a large spoon to carefully lower 4 whole eggs into the water so they don’t crack. Set the timer for 14 minutes.
When there are 1-2 minutes left on the timer, remove the hollandaise and either pour it into a high-powered blender (like the Breville Super Q), or use an immersion blender in the jar. Blend well until emulsified. Taste for seasoning. If it tastes bland and fatty, add a bit of vinegar, or more lemon juice and a pinch of salt. Finish with a splash of Tabasco. Keep the sauce warm.
When the timer has gone, remove the eggs from the water and crack over your starch of choice. Top with hollandaise sauce. Enjoy immediately!
Note: To make Bernaise sauce, use tarragon vinegar. To make a Maltaise sauce, replace the lemon juice and water with orange juice.
Starch can include English muffins, french fries, waffles, home fries - whatever you like!
Try adding spinach, smoked salmon or trout, or maybe some bacon under the eggs.