Sous Vide Eggs Benedict
You can keep the finished eggs for up to five days, cool them in an ice water bath for 10 minutes; refrigerate in an airtight container. Reheat at 140°F for 15 minutes.
This Story Originally Appeared On cookinglight.com
Credit: Jennifer Causey
457 calories; fat 24g; saturated fat 10g; protein 33g; carbohydrates 27g; fiber 6g; sugars 7g; sodium 796mg.