Eggs Benedict & Eggs Royale
I remember the absolute delight and excitement when I first discovered sous-vide - I had eggs for breakfast 2 weeks in a row! You have absolute control over how you’d like your eggs to be, just by varying the temperature. Oh, and the astounded expressions you get when a ready-poached egg is cracked right from its shell onto a toast - priceless.
With sous-vide eggs, the perfect Sunday brunch couldn't be easier. I've also added an easy Hollandaise recipe inspired by Harold McGee, using just a saucepan, whisk and 5 minutes of your time.
What you'll need
Eggs & Muffin
2 free range eggs
1 English muffin
1 large egg yolk
8ml (1/2 tbsp) warm water
60g (2 oz) cold unsalted butter 8ml (1/2 tbsp) lemon juice
Salt and black pepper
2 slices of Parma ham
35g (1.2oz) of smoked salmon
Sprinkle of paprika
Freshly ground black pepper
What to do
1 hour before
Set Codlo to preheat water bath to 64°C (147°F) with 1 hour cooking time. Once target temperature is reached, use a spoon to gently place the eggs in the water bath to cook.
5 minutes before
Slice the English muffin into half and lightly toast them in the oven.
To make Hollandaise sauce: place the egg yolk, water and butter in a saucepan over low heat, stir gently with a whisk. Once the butter has melted, increase heat slightly to medium-low and whisk vigorously until it thickens. Remove from heat once sauce thickens. Stir in lemon juice. Season with salt and black pepper to taste.
Place toasted halves of the muffin on a plate, topped with Parma ham and smoked salmon respectively. Carefully crack each egg gently on top of the ham and salmon. Drizzle a spoonful of Hollandaise sauce on top of each egg, along with some black pepper and paprika. Serve immediately.
Notes & tips
Temperature control is key to avoid curdling the hollandaise sauce. If in doubt, it’s better to go lower and slower first as all it takes is a little too much heat for the sauce to curdle.