There's no better way to start the year anew than Eggs Benedict. Except perhaps sous-vide Eggs Benedict. I've read numerous times that you haven't had eggs till you've had sous-vide eggs. Hit it:
Step 1. Set Frankenstein to 147 degF. Once it seems stable, drop in two eggs.
Step 2. Make Hollandaise sauce:
Two egg yolks,
Butter,
Juice of half a lemon,
Salt and fresh-ground pepper,
Mix together in a bowl and "steam"
I managed to screw this up. I microwaved the sauce after it had cooled and the yolks thickened. Still tasted good, but next time and reheats must be done gently.
Step 3. Bacon Time
Fuck that Canadian bacon shit. This is 'Murica.
Step 4. After about 45 minutes, the eggs should be done. I carefully peeled a chunk of the shell off axially.
...and then dropped the egg into simmering water to finish poaching.
Step 5. Assemble the beast. Serve with leftover ham. Not too shabby.
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