Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Best-Ever Sous Vide Eggs Benedict

Saturday, June 22, 2019
Total time
1 hour
Preparation time
15 minutes

Nothing says brunch quite like Eggs Benedict. Cooking the eggs sous vide, and preparing the Hollandaise sauce in the blender makes this a largely hands-off, foolproof recipe.
Photo by Constance Chen on Unsplash.

or2 large egg yolks
or1 tsp vinegar-based hot sauce
or1 tablespoon fresh lemon juice (or to taste)
or1 stick salted butter
orKosher salt and freshly ground white pepper, to taste (it's OK to omit salt if using salted butter)
or6 English Muffins
or12 slices Canadian bacon (alternatives could be ham, turkey, salmon, or crabcakes)
orTo garnish; fresh dill, chives, capers, tomatoes, red onion, or anything else that you think will be delicious
or12 large whole eggs, cooked sous vide for 1 hour at 147 degrees Fahrenheit
In a blender, add the eggs, lemon juice, and hot sauce. Pulse a few times until combined.
In the microwave or a saucepan, heat the butter until very hot and foamy.
With the blender running, slowly add the butter to emulsify.
Blend until light yellow (this won't take long, just 30 seconds or so). Be careful not to overblend or the mixture can separate and won't look very appetizing.
Taste the sauce and season with salt and white pepper to taste. Serve immediately or keep warm in a heatproof bowl over a pan of simmering water (double boiler) until ready to serve.
To assemble; split and toast the English muffins. Top with Canadian bacon (or whatever else you are using), a sous-vide poached egg, Hollandaise sauce, and any toppings.
Nutritional information
Per 100 gPer portion (213 g)% DRI
Energy225 kcal478 kcal24 %
Fat13 g28 g43 %
Fatty acids, total saturated6 g14 g68 %
Cholesterol232 mg492 mg164 %
Sodium367 mg781 mg33 %
Carbohydrate14 g30 g10 %
Sugars1 g2 gremove
Fiber1 g2 g8 %
Protein12 g25 gremove