Sous Vide Eggs Benedict


  • 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
  • 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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