What is a Sunday morning without a perfect breakfast? With a Sous-Vide cooker in the kitchen, this small research project is about preparing Eggs Benedict Sous-Vide style:
In October 2004, I was on a business trip to Detroit. I remember that one very well, because that morning I enjoyed an amazing sunrise:
The other thing I remember (and I did not take a picture): I had my first ‘Egg Benedict’ for breakfast that morning. I did not know what it was when I ordered it, but it was such a good thing, I will always remember that first one.
Cooking Egg Benedict is not the most simple thing. The traditional cooking of Egg Benedict involves poaching the eggs in hot water which is not that easy. While researching recipes for Sous-Vide, I saw ways to avoid the poaching in hot water. Instead, the eggs can be poached with the egg-shell using a Sous-Vide cooker! So I decided this morning: this is something I have to try, and it was worth the efforts!
‘Egg Benedict‘ is a combination of:
- Poached Egg
- Ham (or Bacon)
- Sauce Hollandaise (or Sauce Béchamel)
- Toast or English Muffin
The easiest part: The eggs get placed into 64°C warm water for one hour. I’m using a Sous-Vide Cooker to keep the temperature:
- 450 g white flour
- 1 cup lukewarm milk (~23°C)
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teaspoon yeast
Mix everything in a bowl and kneat for 10 minutes or until soft, smooth and stretchy.
Cover it and let it rest for about 30 minutes, until it has doubled in size.
Place the dough on a work surface, roll it out to about 2 cm thick. Cut out the muffins, about 8 cm diameter, I’m using a beer glass 🙂 :
Place them on a baking sheet:
Leave it covered to prove for another 30 minutes:
Bake them on both sides in a hot pan, just that they have some brown surface:
Bake them for about 10 minutes in the preheated oven at 200°C:
Usually ‘Canadian Ham’ is used which is thicker. Different style does it as well. Browning in a pan and then wrap it in aluminium foil:
Placed it into the oven to keep it warm:
Use your favorite sauce (Béchamel or Hollandaise): This time it is Sauce Hollandaise:
Cut the Muffins in half and toast them:
Place ham on the muffin. Take an egg out of the wather bath and carefully open it up on one end.
Just open it so you can drop the egg on top of the ham and muffin:
Place sauce on top of it, plus any seasoning you like:
Below is a picture of the last one: it was about 10 minutes longer in the wather bath: still very good, but the egg could be a bit more liquid. The others were to the point:
Sous-Vide cooking Egg Benedict is now not that hard. Instead poaching eggs in hot water which is not that easy, I can cook them to the point in the water bath. Compared to poaching in hot water, the white part of the egg was a bit too soft, and the yellow part a bit to hard. But in any case it tasted very well :-).
Happy Benedicting 🙂