Super easy hollandaise with Joule Sous Vide

64 C egg, roasted seasonal vegetables and super easy hollandaise (v)

INGREDIENTS
Serves 4

• 4 medium free range eggs

• 250g sprouting broccoli

• 150g asparagus

• 2 slices sourdough

• 50g butter

• 1 tbsp olive oil

• For the hollandaise

• 3 medium egg yolks

• 40ml white wine vinegar

• 1 small shallot diced

• 150g salted butter

• 60ml water

• 20ml lemon juice

Equipment

• Blender

• Fine mesh sieve

• Sous-vide bags / zip-lock bags (large)

METHOD

First, we make the hollandaise. No need to fear split eggs, Joule makes this an
absolute dream to make. Bring the vinegar and shallots to the boil in a small
saucepan and reduce by half, strain through a sieve to remove the shallots and add
into a sous vide bag. Add the egg yolks, butter, water and lemon. Pre-heat Joule to
64C and add the bag to the water for 2 hours.

After 1 hour carefully place the 4 eggs, shell on, into the water for the remaining
hour.

Pre-heat your oven to 200C and roast the broccoli and asparagus with 25g butter
and liberal amounts of salt and pepper for 10 minutes.

To make the croutons dice the sourdough and toast on a high heat with 25g butter
and olive oil until they are golden brown and crispy. Season well.

After 2 hours remove the hollandaise (yes, it looks weird, but don’t worry!) and eggs,
blend the hollandaise with a blender on high speed until it comes together.

To plate: assemble the vegetables and crack open the egg, allow some of the white
to drain off before plating, it should be soft and delicate. Be generous with the
hollandaise and top with the crispy breadcrumbs.