Eggs Benedict with Salmon

64°C (147.2° F)
Temperature
Sous vide time
4 People
Serves
Medium
Difficulty

Introduction

This recipe was featured in a collaboration with Opening Ceremony! See the video here: http://bit.ly/nomiku-sous-vide-oc

Ingredients

Main ingredients

  • 4 eggs - room temp
  • 2 English muffins
  • 4 oz smoked salmon
  • 1 cup fresh arugula - washed
  • 1/3 cup hollandaise (recipe below)

Hollandaise sauce ingredients

  • 1 egg yolk
  • 1 1/2 tsp lemon juice
  • 4 tbsp salted butter (1/2 stick)
  • pinch of cayenne
  • salt and pepper to taste

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Introduction

This recipe was featured in a collaboration with Opening Ceremony! See the video here: http://bit.ly/nomiku-sous-vide-oc

Directions

Main Steps

  1. Set Nomiku water bath to 64ºC. (147ºF). Carefully put eggs in and sous vide for 60 minutes.
  2. Toast muffins.
  3. Remove eggs from water bath.
  4. Begin assembling the eggs benedict – first place a 1oz of salmon on each toasted muffin half.
  5. Top with some fresh arugula.
  6. Crack egg into a small bowl and carefully spoon out the egg and discard the watery whites.
  7. Place sous vide egg on top of the arugula and top with homemade hollandaise sauce.
  8. Salt and pepper to taste.

Steps for Hollandaise Sauce

  1. Put 1 egg yolk, lemon juice and cayenne pepper in a blender. Pulse a few times.
  2. Melt the butter and slowly pour into blender as it runs.
  3. Season to taste with salt and pepper.
  4. The sauce will become thick and creamy. Keep warm in a small bowl set over hot but not boiling water until ready to serve.

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