Photo © Anna Olson
By Anna Olson
Recreating restaurant-worthy meals in your kitchen is easier than you think. All it takes are the right tools and some creative recipes. For example, this twist on eggs benedict by chef Anna Olson is perfect for hosting weekend brunch.
Featuring herbed waffles topped with goat cheese and basil, the impossibly fluffy eggs are achieved with sous vide, a cooking technique originating in France that involves vacuum-sealing food in a bag, then cooking it to a precise temperature in a water bath.
Trying this technique at home is easy with the LG ProBake Convection Slide-In Range with Air Sous Vide & AirFry. The range’s air sous vide mode consistently maintains low oven temperatures and airflow to lock in flavour. Use it to make the eggs and vegetables in this recipe and amaze your guests with the professional results.
Air Sous Vide Eggs Benedict with Herbed Waffles
Prep time: 45” | Cook time: 1h Serves: 4
Eggs and veggies
- 3 ¼ oz (100 g) fresh goat cheese
- 2 tbsp (30 mL) chopped fresh basil
- 3 tbsp (15 mL) chopped fresh chives, divided
- 8 large eggs
- ½ cup (250 mL) 2% milk
- ½ tsp fine salt
- ¼ tsp ground black pepper
- 2 tbsp (30 g) unsalted butter, at room temperature
- 1 red bell pepper, diced
- 2 cups (500 mL) fresh corn kernels
- 1 pint ripe cherry tomatoes
- ½ – ¾ cup (125-175 mL) vegetable oil
- Salt and pepper
- 2 cups (300 g) all-purpose flour
- 2 tbsp (20 g) cornmeal
- 1 tbsp (12 g) granulated sugar
- 2 tsp (6 g) baking powder
- 1 tsp (5 g) fine salt
- ½ tsp (2 g) baking soda
- 2 cups (500 mL) buttermilk
- 2 large eggs
- ½ cup (115 g) unsalted butter, melted
- ½ cup (125 mL) chopped chives
- ¼ cup (60 mL) chopped fresh basil
- To make the eggs, grease eight 125-mL mason jars with vegetable oil and place onto baking tray. Set oven to 175°F (79°C) on air sous vide.
- Beat goat cheese with basil until combined and spoon into mason jars, dividing equally.
- Whisk eggs well by hand; then whisk in milk, 1 tbsp chives, salt and pepper. Pour mixture into prepared jars and secure the lids. Cook for 90 minutes.
- While eggs cook, beat butter with remaining chives and a pinch of salt and pepper.
- Place red pepper and corn into a sealed bag, then add butter. Seal bag using a vacuum sealer. Place bag into oven with eggs, cooking for an hour.
- To make the mayo, wash and cut tomatoes in half. Place into a blender and purée well.
- With blender running, pour ½ cup oil in a thin stream—the mixture will emulsify and become an eggless tomato “mayonnaise.” Thicken by adding remaining oil if desired. Strain mayo through a sieve, then season to taste.
- To make the waffles, whisk flour, cornmeal, sugar, baking powder, salt and baking soda to combine. In a separate bowl, whisk buttermilk, eggs and butter together. Add this to flour and whisk just until combined. Stir in chives and basil.
- Preheat waffle iron and lightly grease. Make waffles according to the style of the iron and cook until golden brown.
- Remove waffles in a single layer to a rack placed over a baking tray. Keep waffles warm with eggs and vegetables.
- To plate, place a waffle on each plate and spoon some veggies on top. Use a small spatula to loosen the egg cups and turn them out onto the waffles. Spoon tomato mayo on top, and sprinkle with a few chopped chives.