Eggs Benedict (Soft Boiled, No Poaching) | CookOS

Eggs Benedict

Name: Eggs Benedict (Soft Boiled, No Poaching)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 eggs; 8 slices Canadian bacon or thick-cut ham; ¾ cup (1½ sticks) unsalted butter; 3 egg yolks; 1½ tsp fresh lemon juice, plus more to taste; ¼ tsp paprika, plus more to taste; 1 tsp kosher salt; ½ tsp freshly ground pepper; 4 English muffins, split; 2 tbsp chopped chives

Eggs benedict with perfectly jammy soft-boiled eggs and silky hollandaise, served on toasted English muffins with Canadian bacon—no poaching required.

🌍American 🏷️Breakfast 🏷️Brunch 🏷️Eggs 🏷️Suvie 🏷️Hollandaise Canadian bacon

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Total

1h 5m

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

8 eggs
8 slices Canadian bacon or thick-cut ham
¾ cup (1½ sticks) unsalted butter
3 egg yolks
1½ tsp fresh lemon juice, plus more to taste
¼ tsp paprika, plus more to taste
1 tsp kosher salt
½ tsp freshly ground pepper
4 English muffins, split
2 tbsp chopped chives

10 Ingredients

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Instructions

1
Place eggs in a Suvie pan and cover with water. Load into upper right cooking zone. Place Canadian bacon in another Suvie pan and insert into upper left side of Suvie.
2
Fill reservoir, enter cook settings, and cook now or schedule. My Cook > Multi-Zone Settings: Protein: Sous Vide at 155°F, 45 minutes; Vegetable: 0 minutes; Starch: 0 minutes
3
When the cook is almost finished make the hollandaise sauce. Add the 3 egg yolks and 2 tsp water to a blender.
4
In a small pot melt the butter until it's foamy but not browned. Start blending the yolks and slowly pour the hot butter into the blender. If it's too thick add water 1 tsp at a time to thin it out. Add lemon juice and paprika. Taste and add salt and black pepper to your liking.
5
Pour hollandaise into a small bowl and press plastic wrap onto its surface so it doesn't form a skin.
6
Split the english muffins in half and toast. Place each english muffin on a plate.
7
When the eggs are finished immediately remove them from Suvie and their water bath. Place 1 slice of Canadian bacon on each half of English muffin. Crack an egg on top of each piece of bacon. The yolk and some white should easily slide from each shell leaving some white residue behind. Top the eggs with the hollandaise sauce and sprinkle with chives.

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Tips & Notes

Pro tips

Peel soft-boiled eggs under cool running water starting from the wider end where the air pocket is—this makes them slide out cleanly without damaging the tender white.
Whisk hollandaise over low, indirect heat; too much direct heat will cook the egg yolks into scrambled bits. Use a double boiler or bowl over warm water for safe emulsification.
Toast English muffins just before assembly so they're warm and sturdy enough to hold the eggs and sauce without sogging.
Have all components—eggs, bacon, muffins, sauce—ready to go before plating; assemble and serve immediately for best texture.

Substitutions

Canadian bacon → smoked salmon, thick-cut ham, or crispy bacon (adjust saltiness accordingly)
English muffins → brioche, sourdough, or croissants (adjust toasting time for different breads)
Fresh lemon juice → white vinegar or lime juice (use same amount)
Chives → fresh dill, tarragon, or parsley (1 tsp fresh herbs)

Storage & make-ahead

Serve immediately for best results. Soft-boiled eggs and hollandaise do not keep well together; store components separately and reheat gently.

Equipment

Suvie or water bath for soft-boiling eggs · Double boiler or heatproof bowl for hollandaise

Common Questions

How do I know when the soft-boiled eggs are done?

Soft-boiled eggs should have a set white and runny, jammy yolk. The timing depends on your Suvie or water bath temperature; test one egg by gently cracking and checking the yolk consistency before removing all eggs.

Can I make hollandaise ahead of time?

Hollandaise is best served fresh, but you can keep it warm in a thermos or over a warm water bath for up to 30 minutes. Reheat gently over low heat, whisking constantly, and thin with a splash of lemon juice if it breaks.