Adding some chipotle peppers to the hollandaise sauce gives these low carb eggs benedict the perfect little kick! Just add some baked ham, and Easter brunch is ready!
Ever since I was a kid, I’ve loved ordering eggs benedict when going out to breakfast. The poached egg on top the english muffin with ham and the delicious creamy hollandaise poured all over the top! Mmmmmm….
Since switching to a gluten free lifestyle, it’s really easy to modify this while dining out or making at home. I typically just exclude the bread/muffin component and opt for a pile of sauteed greens. This also keeps the dish low carb, which is what how I’ve been eating for awhile now and my body loves it!
Okay, so back to the eggs though. Poaching eggs isn’t rocket science, but it’s a little hands on in the kitchen and you definitely want to time it right so the yolks don’t overcook.
In comes the Nomiku sous vide immersion circulator to help things out! When my friends at Nomiku sent me their new Wifi model, I knew I had to make sous vide eggs. You can put in a dozen eggs at one time, set the timer for one hour, and walk away. The eggs cook in their shells in what’s essentially a water bath set at a specific temperature. How cool is that?!
If you’ve never tasted a sous vide egg yolk, be prepared for some amazingness! The texture is ultra smooth and silky, and almost velvety if you will. SO GOOD!
Eggs aren’t the only thing that turns out amazing cooked with the Nomiku. I’ve had the best salmon, scallops, steak. Oh my gahhhh, sous vide steak is INCREDIBLE! And desserts. I made lemon curd in mason jars in the sous vide and it was so yum!
If you’re interesting in stepping up your home cheffing in your kitchen, this gadget is a great one to consider! And if you wouldn’t know where to start with what to cook or how, don’t worry! There’s a whole cookbook called Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals, by the founder of Nomiku, Lisa Fetterman. I have so many pages still bookmarked!
Okay, back to the recipe…
This recipe is super easy and customizable based on a) what you have on hand, and b) what you’re in the mood for. I kept this edition of the eggs benedict with chipotle hollandaise vegetarian. But, it would be super amazing with some baked ham, bacon, prosciutto or smoked salmon! You are also welcome to throw in an english muffin or some toast if that’s your thing.
My motto in life and in the kitchen is, “I do what I want.” So, I’m inviting you to do the same!
Although I love the smokiness that the chipotle adds to the hollandaise sauce, you def don’t have to keep it in there if you don’t love it. It’s great with or without!
What you’ll need for the eggs benedict with chipotle hollandaise:
- for eggs: Wifi Nomiku sous vide (use code ‘FEISTYKITCH’ for a discount at checkout, Domestic 120v model only)
- alternatively, you can just poach eggs traditional method on stovetop
- for hollandaise: high powered blender like this one
Eggs Benedict with Chipotle Hollandaise
- 8 whole eggs
- 4 egg yolks
- 2 tbsps lemon juice
- 1/2 cup grass fed butter or ghee, melted
- 1 pinch cayenne pepper
- 1 tbsp chipotle en adobo*
- baby spinach
- sea salt and pepper, to taste
1. Fill large container with water and clip on Nomiku to side. Set temperature to 64 degrees Celsius and let water come up to temperature.
2. Once water reaches 64 degrees, slowly lower 8 eggs into water and set timer for 1 hour.
3. If ready to use eggs immediately, take out with a slotted spoon. Crack eggs one by one into a bowl. There will be part of the egg white that is still runny and not set. That's OKAY. Using a spoon, scoop whole egg onto serving plate on bed of sauteed spinach (or english muffin if using.)
4. If not ready to use eggs, lower temperature on Nomiku to 60 degrees and let the eggs hang out in the water bath until ready to use.
For Chipotle Hollandaise:
5. In a high powered blender, add egg yolks, cayenne pepper, chipotle en adobo and lemon juice. Turn up to medium power and let run for about a minute until yolks start getting a lighter color.
6. Next slowly drizzle in the melted butter while blender is on medium, until all is incorporated. The sauce should be thickened up by now and be able to coat the back of a spoon.
7. Taste and adjust seasonings if needed.
8. Assemble the sous vide eggs on top of the sauteed spinach and drizzle with hollandaise!
Perfect for brunching with friends!
Recipe NotesStart with 1 tbsp of chipotle en adobo and adjust from there if you prefer spicier!