- Free range eggs
- Asparagus tips
- Hollandaise sauce
- Pea shoots or cress for garnishing
- Balsamic vinegar for decoration
- Parma ham
Sous Vide Eggs Benedict with Asparagus Spears
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
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.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
