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Joule® Turbo Sous Vide

Fine-mesh strainer

1-gallon Ziplock-style freezer bag(s)

Breville Super Q™

Slotted spoon

Breville Joule® Oven Air Fryer Pro

Champagne vinegar

Shallot(s)

Unsalted butter

Egg yolk(s)

Water

Lemon juice

Kosher salt

Egg(s)

English muffins

Dill

This sous vide hollandaise is super simple to make, but if you want an even easier method, try our <a href="https://www.chefsteps.com/recipes/an-instant-way-to-an-even-better-hollandaise">Instant Blender Hollandaise</a>. 

Fresh eggs make the best poached eggs. They have tighter egg whites than older eggs, which helps them keep their shape when cracked open after cooking. So how can you tell how fresh your eggs are? By using our awesome <a href="https://www.chefsteps.com/guides-tools/egg-carton-decoder">egg carton decoder</a>!
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This is a hollandaise that is easy to make, fluffy, and requires only 4 ingredients. Rather than requiring a copper bowl and hand whisking, this hollandaise uses a blender and one bowl. It is just as delicious as traditional hollandaise, if not better.

An Instant Way to an Even Better Hollandaise

Unpacking Freshness: The Egg Carton Decoder

Before we begin

Heat sous vide water bath to [f 167].

Heat sous vide bath

Combine vinegar and shallot in a small saucepan, and bring to a boil over high heat. Cook until reduced by half, about 2 minutes.

Strain through a fine-mesh strainer into a small bowl, pressing on shallot to extract as much liquid as possible. Discard shallot.

Make shallot-vinegar reduction

Combine butter, egg yolks, water, lemon juice, strained vinegar reduction, and salt in a 1-gallon ziplock-style freezer bag. 

Place chilled eggs in a separate 1-gallon ziplock-style bag. Bagging the eggs up makes retrieving them easier once they’ve finished cooking.

Seal both bags using water displacement method.

Bag up hollandaise and eggs separately

Lower bags into sous vide bath until ingredients are fully submerged, and clip bags to side of water bath container. If you have any trouble submerging the bag with the whole eggs, just scoop some of the cooking water into the bag until it sinks.

Cook eggs for 13 minutes. Cook hollandaise for at least 13 minutes and up to 30 minutes.

Cook hollandaise and eggs sous vide

Adjust oven rack to middle position and preheat oven to [f 200].

While eggs and hollandaise are cooking, toast English muffins in a toaster or countertop oven until crisp and well-browned in spots (it’s important to toast the muffins thoroughly so they don’t become soggy when topped with poached eggs and hollandaise).

Transfer toasted muffins to a parchment-lined 1/2 sheet pan, nook-and-cranny side up. Top each half muffin with ham, arranging slices to form a little nest with space in the center to nestle eggs into. Transfer sheet pan to oven to keep warm, along with individual serving plates.

Toast and top English muffins

Once eggs and hollandaise have finished cooking, remove both bags from sous vide bath. Set eggs aside.

Transfer contents of hollandaise bag to jar of countertop blender. Blend on high speed until completely smooth and hollandaise turns pale yellow, 1 to 2 minutes. Season with salt to taste. Set aside.

Blend hollandaise

When ready to serve, remove sheet pan and plates from oven. Remove cooked eggs from bag and set on a second sheet pan with a large slotted spoon.

Divide English muffins between serving plates, 2 muffin halves per plate.

Working with one egg at a time, crack egg onto slotted spoon, draining any loose egg white onto sheet pan. Transfer egg to English muffin, nestling it into center of the prepared ham nest. Repeat process with remaining eggs.

Crack eggs and assemble

Pour hollandaise over each egg, and sprinkle with dill. Serve.

Top with hollandaise and serve

Eggs can be cooked, chilled, and refrigerated (whole, in-shell) for up to 5 days. Reheat cooked eggs in a [f 145] sous vide bath for 15 minutes.

Make-ahead and storage

Every weekend, all over this great country, brunch spots serve up eggs Benedict by the dozens—all while wrangling byzantine Bloody Mary customizations and tantrum-prone toddlers and lines of hangry hipsters stretching out the door. How do they do it?Simple: timing and technique. And if you tap into the potential of sous vide, you, too, can use timing and technique to make serving up picture-perfect eggs Benny at home a breeze, with zero risk of messing things up. Oh, and guess what else? Your saucy egg dish will be the best version you—and your guests—have ever tasted.By planning ahead and focusing on individual components, a seemingly complicated and fussy recipe doesn’t just become doable—it becomes fun to make. And by using sous vide to poach the eggs and make the sauce, you eliminate any risk of over- or under-cooking your eggs, and your hollandaise will be perfectly creamy and emulsified. With those once-tricky preparations on lock, you can hone in on the rest of the dish and time things out to a T. When your guests arrive, you can pour them some drinks and invite them to the table for the best open-faced eggwiches of their mother sauce–loving lives. EDITORS’ NOTE: After combing through feedback and retesting this recipe, we have updated the process to cook the eggs and hollandaise at a higher temperature ([f 167]) for a much shorter amount of time (13 minutes). This produces poached eggs with firmer set whites but still runny yolks, as well as a silky-smooth hollandaise. And the best part: You can now make foolproof sous vide eggs Benedict in 30 minutes flat.

Foolproof Sous Vide Eggs Benedict