The Perfect EggWith Sous-Vide Béarnaise Sauce and Seared Polenta Cake


The sous vide method transforms a weekend brunch basic into something utterly beyond in this winning combination of poached eggs, rich béarnaise, and crisp polenta.


Poached Egg

4 large eggs
Tarragon or microgreens, to garnish (optional)


Sous-Vide Béarnaise

1 C white wine
Dash of Tabasco sauce
3 Tbsp Champagne vinegar
2 Tbsp shallots, chopped
2 sprigs thyme
6 black peppercorns, crushed
6 egg yolks
1 C unsalted butter, melted
½ Tbsp lemon juice
5 Tbsp chickpea water
2 tsp salt


Polenta Cake

1 ¼ C dried grits
4 ¹⁄3  C water
8 Tbsp unsalted butter, diced, plus 1 additional Tbsp for searing
¼ C Parmesan, grated
2 tsp salt
½ tsp pepper



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Hand blender or whisk
  • Mixing bowl
  • Baking sheet
  • Biscuit cutter


Prepping time: 20 minutes / Cooking time: 30 minutes (excludes sous vide cooking)


4 servings


For the Perfect Egg:

  1. Cook eggs in 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:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. 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).
  3. 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:

  1. 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.

Developed by Chef Bruno Bertin, Executive Chef at Cuisine Solutions, and team. Featured in Sous-Vide magazine Spring/Summer 2018.


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