Blizzard Snow Day Brunch: Sous Vide Onsen Eggs Benedict


INGREDIENTS
eggs
sliced Iberico de bellota ham tenderloin
sliced multigrain bread
fresh-ground red chili pepper flakes
fresh-ground fennel seeds
salt

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Large eggs.

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Boil for three minutes. This firms up the white nicely.

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Immediately plunge into an ice water bath for at least one minute. This stops the white from getting too hard.

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Cook in the sous vide immersion cooker at 147 degrees for 45 minutes. This doesn’t further cook the white at all, but brings the yolk to a nice hot soupy consistency.

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Multigrain bread.

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TOAST!

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Beautiful onsen egg.

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Generously layer slices of the Iberico ham on the toast. Peel eggs and plop them on top. Grate some pepper and fennel, and sprinkle a little salt.

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Perfect!

Comments

  1. Trebuchet says

    That actually looks like a very cool way to cook eggs. I love runny yolks and hate uncooked whites so these are perfect. Can you do it with a pan on the stovetop if you watch the temperature?

    Oh, and no Hollandaise? Though it looks very good without.

  2. Cuttlefish says

    For Blizzard Snow Day, shouldn’t you be doing all this on a wood stove, or maybe a can of sterno?

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