EVENT: Sous Vide Eggs Benedict with Tuxton Home x Bone Kettle

All Photos: @eatswithanthony

 

Kicking 2019 off with a bang along with the chefs at Bone Kettle (@bonekettle) and special thanks to Strata Home by Monoprice (@monoprice), Tuxton Home hosted its first ever Sous Vide cooking class in the private courtyard of the 100-year-old Kinney-Kendall building in Pasadena (fun fact: the building was a pawnshop for sixty years, and is the only commercial building still standing designed by Pasadena’s most famous architects, Charles and Henry Greene.)

 

Participants arrived to find Tuxton Home Chef Series Sous Vide Pots already paired with the newly launched Strata Home by Monoprice Sous Vide Immersion Cooker 1100W. With our specially designed Sous Vide Pot, it only takes half the time as an uncovered pot for the cold water to get to 149F. Yes! Less time cooking = more time eating!

 

We each selected an egg of our own to place into the water bath, and we love this easy Sous Vide Hollandaise Sauce recipe that cooks at the same temperature (149F/65C)f or the same amount of time (75 min) as our eggs:  

 

Sous Vide Hollandaise Sauce:

 Ingredients

4 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted

Pinch cayenne

Pinch salt

 

Directions

Combine butter, egg yolks, lemon juice, salt, and cayenne in a wide mouth glass jar with a tight-fitting lid. Seal and place in the water bath. Sous Vide 30 minutes, remove from the water bath, and shake well. Return to the water bath for 45 minutes. When you are ready to serve, blend until smooth (blending is the important part! It'll look weird before you blend it) and serve immediately.

 

As our benedicts cooked themselves, we enjoyed some bubbly along with Bone Kettle's delicious Fried citrus-brined free-range Pataloma chicken wings (Plated on Tuxton bowls, natch!)

 

Build Your Own Eggs Benedict!

Ingredients (per person):

Base (we used the traditional English muffins with butter, but we've seen potato latkes for a fun gluten free version!)

Protein (classic sliced Ham for us, but you can use anything!)

Toppings (we had chives, bacon, and cayenne to complement the cayenne in our sauce)

 

Directions

Base + Protein + Egg + Toppings = Brunch Heaven!

We loved seeing the creative ways everyone created and plated their benedicts!

For more detailed instructions, we love this guide by ChefSteps.

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