Sous Vide Eggs Benedict IP or Immersion Circulator

Preheat your Water Bath to 147° For large eggs. 146° for smaller.

Serves 2 You will have Extra sauce …Enough for 3 servings

3 Gallon sized Zip lock type Baggies.
4 Eggs. Room Temp.
1/2 lb Thinly sliced Ham.
2 English Muffins. (Ciabatta can work too)
Butter for the Muffins

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For the Hollandaise Sauce: *Note for a much lighter eggless version of a creamy lemon sauce with far Less Butter consider this one.Lemon Sauce for white Fish….Creamy & light .. Simple EXCEPT USE 1/2 Tbsp Corn Starch and 1 1/2 Tbsp Flour rather than what is listed in the Recipe.

5 Egg Yolks (AA Large).
10 Tbsp+ 1 tsp. Salted Butter (Melted….not necessary but makes it faster)
3 Tbsp water.
1 1/2 Tbsp Lemon juice (Use a bit of Vinegar if you don’t have quite enough).
Pinch Salt.
Dash Pepper.
A couple Dashes of Hot sauce

Start the Water off by using very HOT tap water. Not hotter than 147° though.
Fill your vessel with water for the Sous Vide Bath. If you turn on the Sauté feature for 2 min, then off and then on to Sous Vide, it will help to heat the cook plate on the bottom and heat up the pot, making the pot come to temp faster
If your using an Instant pot with Sous Vide button, set the time for 3 hours, and the temp to 147°. Heat the pot to temp.

For the Hollandaise Sauce:
Pour all Sauce ingredients into a gallon sized Zip lock Baggie.

Put the sliced Ham into another Baggie, and the Eggs can be cracked into seperate baggies so that you can actually see when they are done, or they can go in whole into a seperate basket to hold them or they can just go loose in the Water Bath.
If you have those little “as seen on tv” Egg cookers, (see pics) you can use those it they seem to take a little longer longer to cook… (the whole time.)
After the water comes to 147° Sometimes I quicken the process by turning the pot to Sauté for a couple min but…use a digital and stop at 145° Then turn on to Sous vide…keep a close eye on it)
Squeeze as much air out of the Baggies as you can without spilling the contents out, zip it almost closed, leaving 1” open for the last air bubble to come out when you lower the Baggies into the Water Bath. One at a time, using this displacement method, lower all 3 of the Baggies, into the water, keeping the zip tops out of the water, zip it closed, so that the ingredients don’t float. It is ok to float a little with the ham but try to submerge the sauce..Next and last dip some water into the Egg Baggie, so they will submerge. Fasten them all the sides of the pot with clips. I use the lid to hold them in place.
Set a timer for 1 1/2 hours.
Walk away for about an hour and a half, and when your ready, close to the two hours, you can toast the muffing in a toaster but this is how I do it.
I Butter the English Muffins and put them on the griddle for a couple min to heat up well, not toast hard, or use a cookie sheet and then into a Toaster Oven, or under a Broiler until the muffins slightly toasted. Watch careful so they don’t burn.
Preheat your plates under hot tap water or in a warm not hot oven .

Check the Eggs for doneness. (I had an issue one time with the in Shell Eggs, not quite done, so I put a bowl of Hot water in the microwave for a minute or so until the water temp was 160° or a little higher, I cracked Each Egg into a seperate baggie and put the Baggies into that bowl of hotter water just until I could see that they were done.) . …Pull the Hollandaise Sauce out, keep it closed up and squish up the contents in the Baggie well to mix it together. Put it back in the bath. Get your Muffins out and onto the Plates. Add the Ham slices evenly. Move the ham around making a hole in the middle of the Ham so that it will hold the Egg. Get the Eggs out and do this over the sink or bowl..break the Egg open over a slotted Spoon to let excess liquid drain.
Carefully put one egg per Muffin half, then take the Hollandaise out again and spoon or pour over the Eggs.
Serve up!

Garnish with parsley on the side and Lemon Wedge.