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Tuesday, March 31

Sous vide poached egg

Sous vide cook time: 13 minutes; Serves: 1
1 large
Muffin, English, halved
Butter, unsalted, melted
1 tablespoon
Canadian bacon or ham
1 slice
Parmesan, finely grated
2 teaspoons


Pepper, freshly ground

Parsley, torn

  1. Preheat your sous vide to 167°F. 
  2. Using a slotted ladle, gently lower the eggs into the water bath, and cook for 13 minutes. 
  3. Meanwhile, toast the muffin, and heat the ham. 
  4. Using a pairing knife, tap around the middle of the shell with the sharp edge; be warned, the egg is slippery! 
  5. Sprinkle with Parmesan, pickled onions, parsley, salt, and pepper; serve!

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