Egg Benedict using sous vide

Instructions

1. To make the poached egg using Sous-vide method: Start an hour before you want to serve the egg Benedict. Cooked the egg at 147Fº for 60 minutes using a sous vide machine.
2. To make the hollandaise sauce: After the eggs has been cooked for 45 minutes, set up a double boiler, you will need a medium stainless steel bowl with a sauce pan filled with one inch of water, make sure the bowl can sit on the sauce pan and the bottom of the bowl won't touch the water. Bring the water to bare simmer, at the same time, melt butter in the microwave. Using a whisk, beat the egg yolk and lemon juice together in mixing bowl for about 30 seconds, until slightly thickened. Put the bowl on the double boiler, dripping the melted butter into the egg mixture and whisk vigorously, like you would when making homemade mayonnaise. Whisk until the mixture turns pale and thick, about 3 minutes. Remove from heat, add cayenne and salt. Cover with a clean kitchen towel and keep warm.
3. To toast English Muffins and Canadian bacon: In a steel pan or griddle, melt some butter on one side of the pan, cut the English Muffin in half, toast the cut side in buttered pan, and put Canadian bacon on the other side. Toast both about 1 minute, or until they are slightly browned.
4. Assemble egg Benedict, put the Canadian bacon on top of the toasted English Muffins. When an hour time is up, take the sous-vide poached eggs out of the water. Knock the wide side of the egg on the counter and gently make a 1.5inch x 1inch opening, slide the egg out of the shell onto the Canadian bacon. Spoon some Hollandaise sauce on top and serve immediately. If the sauce is too thick at this time, add half to one teaspoon of water into the sauce to loosen it up.