Join! 12 weeks for $1

Milk Street Bowtie Sous Vide Eggs Benedict with Asparagus

Sous Vide Eggs Benedict with Asparagus

4 Servings
Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

With precise requirements for timing and temperature, making hollandaise and poached eggs for eggs Benedict can be a high-maintenance affair. The gentle, constant heat of a sous vide circulator is the perfect solution, providing a surprisingly easy, hands-off approach. Half an hour in the water bath yields gently warmed ingredients that can be blitzed into a silky-smooth hollandaise with an immersion blender, as well as the perfect setup for poaching eggs in their shells and rendering fresh asparagus deliciously tender-crisp. Be sure to gather the necessary equipment before getting started: an immersion circulator, a vacuum sealer, an immersion blender and a 24-ounce heatproof jar with a mouth wide enough to accommodate the blender. The eggs take some time and patience to peel, so in the meantime, keep the jar in the water bath in order to keep the sauce ingredients warm. Add some toasted English muffins and an entire Sunday brunch can be cooked in just one tub of water!

4

Servings

10 tablespoons salted butter, cut into 1-tablespoon pieces
4 large egg yolks, plus 8 large eggs in their shells
2 tablespoons lemon juice
1½ teaspoons white vinegar, white wine vinegar or cider vinegar
¼ teaspoon dry mustard
⅛ teaspoon cayenne pepper
Kosher salt
12 ounces medium asparagus, trimmed
¼ cup lightly packed fresh tarragon or fresh dill, torn
4 English muffins, halved and toasted
Sweet paprika, to serve
Ingredients
  • 10

    tablespoons salted butter, cut into 1-tablespoon pieces

  • 4

    large egg yolks, plus 8 large eggs in their shells

  • 2

    tablespoons lemon juice

  • teaspoons white vinegar, white wine vinegar or cider vinegar

  • ¼

    teaspoon dry mustard

  • teaspoon cayenne pepper

  • Kosher salt

  • 12

    ounces medium asparagus, trimmed

  • ¼

    cup lightly packed fresh tarragon or fresh dill, torn

  • 4

    English muffins, halved and toasted

  • Sweet paprika, to serve

Directions

Sous Vide Eggs Benedict with Asparagus

Shop the Milk Street Store
More
Reviews