Eggs Benedict is a brunch fave that almost every popular restaurant carries to appease hungry customers. It isn’t often a meal that is made at home, but a neat little machine called Joule, which heats and circulates water for sous vide cooking, has made it super easy to have perfectly cooked eggs with the signature runny yolk and it simultaneously cooks the sauce.
If you don’t have one on-hand, it doesn’t mean your opportunity for home-cooked Eggs Benedict is lost. Keep reading for steps on how you can enjoy this delicious meal.
- English Muffins
- Dill, fresh
To make the Hollandaise sauce:
- 40 g champagne vinegar
- 25 g shallot reduction
- 60 g water
- 3 g kosher Salt
- 20 g lemon juice
- 6 egg yolks
- 150 g butter, salted
Hollandaise sauce steps:
- Combine vinegar and shallots in a small pot over high heat and reduce until half of the liquid has evaporated. Strain to remove the shallots.
- Combine the reduction in a freezer bag along with the remaining ingredients and allow it to cook in the Joule for 1-2 hours (if you have one), otherwise add the ingredients to a pot and allow it to slowly simmer until ideal thickness is achieved.
- Blend to give the sauce a smooth texture.
Putting it all together:
- Pop your eggs into a freezer bag and set it in the Joule for 1-2 hours or soft boil eggs in a pot of water for a runny yolk, or cook longer if you prefer the yolk to harden.
- Halve English muffins. Butter both sides of the bread and lightly toast in a skillet until slightly browned.
- Place ham on top of the English muffins and create a nest-like shape for the egg to sit.
- Place the peeled egg in the center of the ham and then cover with hollandaise sauce. Sprinkle with minced dill and a hint of paprika (optional).