Sous Vide Eggs Benedict with Asparagus Spears

Clifton Food Range

Clifton Food Range

Standard Supplier 18th August 2011

Sous Vide Eggs Benedict with Asparagus Spears

Eggs Benedict are delicious when cooked sous vide in a Clifton Food Range water bath. We prepared and cooked this dish in our Clifton kitchen. All that’s needed is a gentle tap on the shell and the egg will fall gently onto the plate as you tease the shell open. It’s a classic and tasty dish which we love to have for breakfast. Only on special occasions of course!

Ingredients

  • Free range eggs
  • Asparagus tips
  • Hollandaise sauce
  • Pea shoots or cress for garnishing
  • Balsamic vinegar for decoration
  • Parma ham

Method

Poach the eggs in their shell in a Clifton Food Range water bath at 64°C for 24 minutes. After this time, reduce the temperature to 58°C (or place in another water bath set at this temperature). After an initial period of 15 minutes the eggs can then be held for 2- 3 hours without any change to their consistency
Vacuum pack some fine asparagus tips with a little seasoning
Poach in a Clifton Food Range water bath at 90°C for 12-15 minutes
Take one of the eggs prepared and carefully crack it onto the plate. Tease the shell apart so that the egg emerges gently. If you wanted to serve with a toasted muffin or some freshly baked bread, the egg can be placed on top
Arrange asparagus tips on the plate along with some hollandaise sauce. Garnish with pea shoots or cress. To add a variation to the dish, wrap the asparagus in Parma ham and sear quickly on a hot surface
Decorate with balsamic vinegar reduction.

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