Sous Vide Eggs Benedict
A classic dish with poached eggs and (no longer notoriously tricky to make) hollandaise, made simple.
Hollandaise Sauce
  • 3 large egg yolks
  • 6tbsp salted softened butter
  • 1tbsp lemon juice
  • 2tbsp Water
  • pinch of cayenne pepper or mustard powder
Poached Eggs
  • 4 large eggsfrom the refrigerator
  • bowl of ice water
  1. Fill inner pot to just below maximum with hot water.
  2. Select Sous Vide mode custom 75 °c/167 °f and set time for 30 minutes.
  3. Place Hollandaise sauce ingredients into sous vide compatible zipper type bag, remove as much of the air as you can by lowering the bag into a bowl of water, using the water to push the air out of the bag, be careful not to allow any water into the bag. Seal while immersed or use a vacuum sealer.
  4. Once up to temperature lower the bag into the Instant Pot. Close lid making sure pressure valve is open.
  5. After 18 minutes open lid, gently lower egg(s) (unbroken, shell intact) into the water with a large, slotted spoon and close lid, making sure valve is open.
  6. Once Instant Pot beeps, remove the eggs and place them in the ice water for one minute.
  7. Gently break eggs and turn out.
  8. Carefully remove hollandaise sauce and blend until smooth.
  9. Spoon sauce onto eggs.
  10. Perfect served with fresh buttered muffins on top of smoked bacon.