Sous Vide Eggs Benedict for a Crowd

Serves 6

Hollandaise:

3 tablespoons lemon juice
10 tablespoons unsalted butter, melted
5 egg yolks
1/4 cup water
1/2 teaspoon salt

Eggs:

12 large eggs

To finish:
12 slices Canadian bacon
6 English muffins, split and buttered

Fill a container with water and attach sous vide machine. Set to 167 degrees Fahrenheit.

Place all the hollandaise ingredients into a pint (16 oz) canning jar. Lightly screw on the canning lid and shake to combine.

Seal the Canadian bacon either in a vacuum sealer or in a quart zip bag, pressing out as much air as possible. 

Add the jar of hollandaise, the sealed Canadian bacon, and the eggs to the sous vide bath and cook 12 minutes. Meanwhile, set the English muffins cut and buttered side up on a baking sheet and broil in the oven, watching carefully, until toasted.

Remove the eggs to an ice bath for 30 seconds, and then to a serving bowl.

Remove the ham and place on a serving platter.

Scrape the contents of the jar into a blender (it may be a little curdled, but it will come out fine after it's blended). Blend 10 seconds to combine and thicken. Serve.

To hold (If you wish to hold your eggs, Canadian bacon, and sauce to serve later, or to be served buffet style throughout an event.): After blending the sauce and removing the eggs to the ice bath, reduce the temperature on the sous vide to 130 degrees Fahrenheit. You can add cold water to the sous vide to cool it down faster. Pour the blended hollandaise back into the jar and lightly screw on the lid. Return eggs and hollandaise jar to the water bath along with the sealed Canadian bacon. Keep the toasted English muffin halves in a bowl wrapped in a clean towel. Remove individual portions to serve.