Method

For the Perfect Sous Vide Egg:
Cook eggs in sous vide water bath at 145.7°F (63.2°C) for 50 minutes, then immediately serve or chill in ice water and reserve in refrigerator. To reheat chilled eggs, place in 132.8°F (56°C) water for 15 minutes.

For the Béarnaise Sauce:
Reduce the white wine, vinegar, shallots, thyme, and peppercorns over high heat for seven to 10 minutes, then strain and set aside the reduced liquid.

In a mixing bowl, use a hand blender to whip the egg yolks until slightly frothy. Incorporate the wine-vinegar reduction and chickpea water and blend.

While blending, add the melted butter, lemon juice, and Tabasco sauce. Season to taste. Blend for another five minutes, then transfer mixture into a sous vide pouch, seal, and cook at 143.6°F (62°C) for 30 minutes.

For the Polenta Cake:
Mix together the grits, water, 8 tablespoons of butter, Parmesan, salt, and pepper. Stir thoroughly until well combined. Place mixture into a sous-vide pouch, seal, and cook at 185°F (85°C) for two hours.

Once done, pour evenly onto a sheet tray lined with lightly greased parchment paper and cool in the refrigerator for three hours (or overnight, if lightly covered).

Once cooled, use a biscuit cutter to cut out three-inch circles. Sear in a nonstick pan with the remaining tablespoon of butter, three minutes per side or until golden brown.

To Serve:
Place the seared polenta cake on a plate and top with a sous vide poached egg. Pour the béarnaise sauce over top and finish with chopped tarragon or microgreens, if desired.

For more recipes like this, visit Sous Vide Magazine.

Recipe provided by our partners at Cuisine Solutions.