Posted on June 05 2015
If you're an avid sous-vide cook, you've probably done a lot with meats - what you can do with a chamber sealer, a steak and a little technology is amazing, after all. But don't limit yourself! Your next fancy breakfast or brunch could also benefit from this approach. Whether you're trying to impress an overnight guest or show your partner your appreciation, sous-vide breakfast can't be beat for its modernist cooking appeal - or, for that matter, for its taste. Most recipes are also pretty hands-off, so you have plenty of time to do whatever you'd like in the morning while your breakfast is cooking. Here, we'll share some of our favorite sous-vide breakfast recipes:
Smoked fish and poached egg
Fish with a poached egg on top might not be the first breakfast recipe you think of, but it's an excellent way to get lots of protein energy to keep you going. This dish, adapted from Dominic Franks of Belleau Kitchen, is a great way to jump start your day.
- 2 fillets of smoked fish (your choice)
- 2 large eggs
- 1 lemon
- 2 tablespoons olive oil
- Spices to taste
Seal each fillet in a vacuum sealer bag with some lemon, spices and olive oil, taking care not to vacuum it completely so you don't hurt the fish. Cook at 140 degrees Fahrenheit in your sous-vide cooker for 20 minutes, then remove the fish and cover them. Raise the temperature to 167 degrees Fahrenheit, drop in your eggs and let them cook for 15 minutes. When you're done, just open your fish pouches, plate them and crack an egg on each fillet.
Brioche and eggs
Anova Culinary shared a recipe from Foodista Seattle that makes use of the sous-vide cooker's ability to cook eggs perfectly.
- 4 large eggs
- 4 brioche buns
- 1 cup cheese of your choice
- Scallions (optional)
Set your sous-vide cooker to 149 degrees Fahrenheit and let your eggs sit in the water bath for 45 minutes. Carefully crack the eggs onto the buns when they are done, then top with cheese and broil for about a minute. While this recipe takes a while, very little of the time commitment is active, making it perfect for a lazy weekend morning when all you really want to do is drink your coffee and read the paper.
More fish for breakfast? Try this European classic. If you like the taste of lox, without the high price, this recipe from is a terrific option. Don't have salmon? Make it your own with your latest catch kept in FoodVacBags vacuum sealer bags. Cured sunfish may not be traditional, but it could hit the spot.
- 6 oz fillets salmon
- 4 tablespoons salt
- 4 tablespoons sugar
- 1 teaspoon smoke flavor powder (optional)
For this recipe, separate your fish into 6 oz portions. Let each sit in a mixture of 4 tablespoons each of salt and sugar, as well as 1 teaspoon of smoke flavor powder if you like, for 30 minutes. Rinse the fish. Then, chamber seal and let them sit in your sous-vide cooker at 104 degrees Fahrenheit for around an hour. Finally, chill in an ice bath for 20 minutes, remove from the bags and enjoy!