SOUS VIDE Beginners Series | Pt. 4 EGGS BENEDICT

Part 4 of our Sous Vide Beginner Series is here. If you’re just getting into the world of Sous Vide cooking you have certainly asked yourself, where should I start? Well we’re here to help you out. In this series I’m giving you my top 5 cooks for beginners. Next up, we’re diving into brunch with Eggs Benedict where both our eggs and hollandaise are done Sous Vide.

Shallot Reduction:
1 tablespoon minced shallot
¼ cup apple cider vinegar

Hollandaise:
4 large egg yolks
Shallot Reduction
8 tablespoons Unsalted Butter, melted & cooled
¼ cup water
1 tablespoon lemon juice
½ teaspoon salt

6 Eggs
3 English Muffins
Bacon
Deli style ham

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