"Perfect" eggs in the Bened update

Élevez votre prochain brunch au rang de chef-d'œuvre avec notre recette d'œufs parfaits façon Bénédicte. Le secret ? Une cuisson basse température à 64°C réalisée sous-vide pour une texture de blanc et de jaune d'une consistance moelleuse inégalée. Accompagné de muffins grillés, de bacon croustillant et d'une sauce hollandaise onctueuse.

For how many ?

Ingredients

Egg

English muffins

Bacon (or smoked chest)

4 slices

Dutch sauce

200 ml

Chives

4 c. folk

Salt

Pepper

Steps

It’s easy to make your perfect eggs! first place the whole eggs in separate small vacuum bags.

Place the bags in the vacuum machine, then vacuum by pressing “Manual Vacuum”, then “Seal”.

In a large, high-sided saucepan filled with water, set the immersion heater to 64°C. When the water is at temperature, immerse the bags with the eggs for 50 minutes.

Meanwhile, grill the bacon slices in a dry pan for 5 to 8 minutes, taking care to turn them halfway through cooking. Reserve.

Heat the Hollandaise sauce over low heat in a small saucepan.

Cut the muffins in half and toast them for 3 minutes on each side.

When the eggs are cooked, remove the bags from the water and run them under cold water to cool the eggs. Open the bags and take out the eggs. Peel them delicately.

Place two half-muffins on each plate, pour a little warm hollandaise sauce and add slices of grilled bacon. Place the perfect eggs on top and top with the Hollandaise sauce. Sprinkle with chopped chives, salt and pepper. Enjoy immediately.

Tip: To vary the pleasures during your brunches, simply replace the bacon with slices of smoked salmon.

Tip: The perfect egg is one cooked at a low temperature, exactly 64°C, to ensure that the white and yolk reach the same soft consistency. Widely used by chefs in gourmet restaurants, vacuum packaging allows you to reproduce this legendary recipe at home.