Eggs Benedict Bowl

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Preparation info

  • Difficulty

    Easy

  • Serves:

    2

Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About
Cooks: 147°F (63.9°C) for 1 hour

Recipe by By Mike La Charite, CEO, International Sous Vide Association

Ingredients

For the Poached Eggs

  • 4 large eggs

For the Fried Green Tomatoes

  • 2 large green tomatoes, sliced ~½” thick (13 mm)
  • ½ cup all purpose flour
  • 2 eggs, beaten
  • ½ cup milk
  • ¼ cup cornmeal
  • ¼ cup breadcrumbs
  • 1 teaspoon kosher salt
  • ½ teaspoon granulated garlic
  • ¼ teaspoon pepper
  • Vegetable or canola oil for frying

Method

For the Poached Eggs

Preheat water bath to 147°F (63.9°C). Place eggs into the water in their shell and cook for 1 hour. When ready to serve, crack the eggs one by one into a slotted spoon set in a small bowl, and let the whites run off.

For the Fried Green Tomatoes

Preheat oil to 375°F (190.5°C).

Set up a 3 container breading station. The first container will have the flour, the second will have the eggs and milk, and the third will have the breadcrumbs, cornmeal and seasonings. Dip the tomatoes first in the flour, then in the eggs and milk, and finally in the breadcrumb mixture to coat well. Fry for 1-2 minutes per side or until golden brown.

To Finish

Plate your lentils in the bottom of the dish. On top of the lentils place one fried green tomato slice, followed by the sliced avocado and one or two eggs. Top with hollandaise sauce and a little Old Bay (if desired).

To Finish

  • Lentils
  • 1 ripe avocado, sliced
  • Hollandaise Sauce
  • Old Bay seasoning (optional)