30-60 min4 servingsAmerican

Sous Vide Eggs Benedict

By Graham and James Sharman

4 servings

30-60 min

Easy

Recipe Details

Course: Breakfast

Difficulty: Easy

Total Time: 30-60 min

Cooking Technique: Sous Vide

Cuisine: American

Yield: 4 servings

Ingredients

3 large egg yolks
6 tbsp salted softened butter
1 tbsp lemon juice
2 tbsp Water
pinch of cayenne pepper or mustard powder
4 large eggs
bowl of ice water

A classic dish with poached eggs and (no longer notoriously tricky to make) hollandaise, made simple.

INSTRUCTIONS

Fill inner pot to just below maximum with hot water.
Select Sous Vide mode custom 75 °c/167 °f and set time for 30 minutes.
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.
Once up to temperature lower the bag into the Instant Pot. Close lid making sure pressure valve is open.
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.
Once Instant Pot beeps, remove the eggs and place them in the ice water for one minute.
Gently break eggs and turn out.
Carefully remove hollandaise sauce and blend until smooth.
Spoon sauce onto eggs.
Perfect served with fresh buttered muffins on top of smoked bacon.

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About the chef

Graham and James Sharman

James Sharman is a distinguished chef known for his culinary innovation and global ventures. After honing his skills at the acclaimed Noma, James gained further recognition through his ambitious One Star House Party project—a series of pop-up restaurants in 20 different countries over 20 months. These pop-ups took place in extraordinary locations, such as Everest Base Camp and a moving train in Vietnam, showcasing his ability to adapt menus to local cultures and ingredients. His work has solidified his reputation as a creative force in the culinary world. In addition to his traveling restaurant projects, James operates several permanent culinary establishments, including Fermi Pasta, Out Brunch Menu, and Our Dinner Menu. Each offers distinct, high-quality dining experiences that reflect his diverse background and passion for innovation. James has also collaborated with his father, Graham Sharman, an experienced pressure cook and Instant Pot enthusiast, on the cookbook Instant Pot Evolution. This father-son duo combines Graham's practical knowledge of multi-cookers with James's Michelin-starred culinary expertise to create a unique collection of recipes that make gourmet cooking accessible to home chefs.

View All Graham's Recipes