Sous Vide Eggs Benedict w/ Chipotle Hollandaise

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

Introduction

Thanks so much to the 'The Feisty Kitchen' blog for this recipe! All photos are credited to Natasha of 'The Feisty Kitchen'. Please make sure to check out her blog, TheFeistyKitchen.com, for a ton of amazing recipes and tips!

Ingredients

  • 8 whole eggs
  • 4 egg yolks
  • 2 tbsps lemon juice
  • 1/2 cup grass fed butter or ghee, melted
  • 1 pinch cayenne pepper
  • 1 tbsp chipotle en adobo (Start with 1 tbsp of chipotle en adobo and adjust from there if you prefer spicier!)
  • baby spinach
  • sea salt and pepper, to taste

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Introduction

Thanks so much to the 'The Feisty Kitchen' blog for this recipe! All photos are credited to Natasha of 'The Feisty Kitchen'. Please make sure to check out her blog, TheFeistyKitchen.com, for a ton of amazing recipes and tips!

Directions

For Eggs

  1. Fill large container with water and clip on Nomiku to side. Set temperature to 64 degrees Celsius and let water come up to temperature.
  2. Once water reaches 64 degrees, slowly lower 8 eggs into water and set timer for 1 hour.
  3. If ready to use eggs immediately, take out with a slotted spoon. Crack eggs one by one into a bowl. There will be part of the egg white that is still runny and not set. That's OKAY. Using a spoon, scoop whole egg onto serving plate on bed of sauteed spinach (or english muffin if using.)
  4. If not ready to use eggs, lower temperature on Nomiku to 60 degrees and let the eggs hang out in the water bath until ready to use.

For Chipotle Hollandaise:

  1. In a high powered blender, add egg yolks, cayenne pepper, chipotle en adobo and lemon juice. Turn up to medium power and let run for about a minute until yolks start getting a lighter color.
  2. Next slowly drizzle in the melted butter while blender is on medium, until all is incorporated. The sauce should be thickened up by now and be able to coat the back of a spoon.
  3. Taste and adjust seasonings if needed.
  4. Assemble the sous vide eggs on top of the sauteed spinach and drizzle with hollandaise!

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