Perfect Sous Vide Eggs Benedict Recipe with Hollandaise

This recipe was written by Stephanie Searor, MS RD LDN

Here is a hands-off recipe for Eggs Benedict using sous vide eggs and a quick blender hollandaise. Once you try it you’ll likely prefer this simple, reliable method. Serve with an arugula salad and mimosas to make it a memorable brunch.

Sous Vide Eggs Benedict

Serves six

Equipment

• Sous vide circulator (popular models include Anova and Joule).
• Container or a large pot to hold water and the circulator.
• Vacuum sealer and bags, or freezer-quality Ziploc bags for the water displacement method.

Ingredients:

• 12 large eggs, in the shell
• 6 English muffins
• 12 slices Canadian bacon (or substitute ham, turkey, smoked salmon, or crab cakes)
• Toppings as desired: chopped chives or dill, capers, diced tomatoes, diced red onion, etc.
• Hollandaise sauce (recipe below)

Sous-Vide Perfectly Poached Eggs Recipe

1. Fill a pot or container with water and attach the sous vide circulator. Set the temperature to 147°F (64°C).
2. When the water has reached temperature, gently lower the whole eggs into the water.
3. Cook for 60 minutes. At this temperature the whites will be set and the yolks will be soft and slightly jammy.
4. Remove the eggs and place them on a plate until ready to assemble the Benedicts.

Sous Vide Hollandaise Sauce Ingredients

(Makes about 2 cups)

• 2 egg yolks
• 1 teaspoon vinegar-based hot sauce
• 1 tablespoon lemon juice, or to taste
• Salt and freshly ground white pepper, to taste
• 1 stick (about 8 tablespoons) butter; reduce added salt if using salted butter

Sous Vide Hollandaise Sauce Recipe

1. In a blender combine the egg yolks, hot sauce, and lemon juice. Pulse briefly to mix.
2. Melt the butter and keep it hot. With the blender running, slowly stream the hot butter into the yolk mixture. The heat from the butter gently cooks and emulsifies the yolks; stop blending once the sauce lightens and thickens.
3. Season with salt and white pepper. For variation, stir in finely chopped chives or dill.

To serve:

1. Split and toast the English muffins and arrange two halves per plate.
2. Top each muffin half with a slice of Canadian bacon or your chosen protein.
3. Carefully crack a sous vide egg over each piece so the soft yolk rests on the meat and muffin.
4. Ladle hollandaise over each egg and finish with your preferred toppings.

Sous Vide Eggs Benedict Nutritional Information

Nutrition information referenced from Nutrium; actual values will vary depending on specific ingredients and portions used.

About Sous Vide Eggs Benedict

Eggs Benedict is a classic brunch dish dating to the late 1800s. The standard composition—toasted English muffin, a slice of Canadian bacon or ham, a poached egg, and rich hollandaise—remains popular across restaurants and home kitchens. Preparing it at home is rewarding but some steps, like poaching eggs and emulsifying hollandaise, can feel intimidating.

Using a sous vide circulator simplifies poaching by delivering precise, steady temperatures so the whites set and yolks reach a consistent, preferred texture without fuss. The sous vide method produces reliably uniform results and minimizes the mess that can come with traditional poaching.

For hollandaise, a blender-based technique offers an easy, forgiving alternative to stovetop emulsification. Hot melted butter streamed into the yolks while blending gently cooks and emulsifies the sauce, greatly reducing the risk of breaking or curdling. If you are concerned about undercooked eggs, consider pasteurized eggs for added safety.

This approach to Eggs Benedict is accessible and impressive—perfect for weekend brunches, special occasions, or when you want to serve a refined dish with minimal active cooking time.