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Sous Vide Eggs Benedict with Asparagus
With precise requirements for timing and temperature, making hollandaise and poached eggs for eggs Benedict can be a high-maintenance affair. The gentle, constant heat of a sous vide circulator is the perfect solution, providing a surprisingly easy, hands-off approach. Half an hour in the water bath yields gently warmed ingredients that can be blitzed into a silky-smooth hollandaise with an immersion blender, as well as the perfect setup for poaching eggs in their shells and rendering fresh asparagus deliciously tender-crisp. Be sure to gather the necessary equipment before getting started: an immersion circulator, a vacuum sealer, an immersion blender and a 24-ounce heatproof jar with a mouth wide enough to accommodate the blender. The eggs take some time and patience to peel, so in the meantime, keep the jar in the water bath in order to keep the sauce ingredients warm. Add some toasted English muffins and an entire Sunday brunch can be cooked in just one tub of water!
4
Servings
45 minutes
Ingredients
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10
tablespoons salted butter, cut into 1-tablespoon pieces
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4
large egg yolks, plus 8 large eggs in their shells
Directions
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01In a heatproof 24-ounce glass jar that can accommodate an immersion blender, combine the butter, egg yolks, lemon juice, vinegar, 2 tablespoons water, dry mustard, cayenne and ¼ teaspoon salt; cover with the lid and seal tightly. Do not shake or stir.
