|Julian's Eggs Benedict - Sous Vide Technique|
I didn't follow the instructions and just put the eggs right into the container without a bag. It worked fine but I'll go back to using a plain zippered storage bag in the future. Easier to remove.
I had some leftover ham, so I just fried that up in butter. Then I quickly pan fried the English muffins and placed both in a 200F oven to stay warm.
The hollandaise sauce was also cooked in a bag in the sous vide right along with the eggs. Even though it doesn't look right when you are done cooking it, it does become perfectly creamy and clings to a spoon when processed.
Above I'm starting to assemble the breakfast. Only thing left is a bit of sauce spooned over the top.
If you fear making Eggs Benedict for a group, this recipe and technique will ensure you can do it for a brunch for 8 as easy as you can for an intimate breakfast for 2. And you won't spend your entire morning in the kitchen or worried about poaching those eggs.