3 Ways to Make Sous Vide Eggs for Easter

Sous vide eggs make for great sandwiches

What’s better than hunting for Easter eggs? Eating them with friends and family during Easter brunch. We love the tradition of welcoming in spring with something new.

Try our three easy recipes for sous vide eggs with your immersion circulator. Nomiku simplifies the cooking process, so you can sit back and enjoy the day.

Because Bennies are the Best

Sous vide eggs Benedict with salmon and Hollandaise

For recipes that are healthy and tasty, visit EatTender, the app for sous vide lovers.

Prep time: 15 minutes
Sous vide time: 1 hour
Yield: 4 main course servings



– 4 eggs (room temperature)
– 2 English muffins
– 4 oz. smoked salmon
– 1 cup fresh, washed arugula
– ⅓ cup Hollandaise sauce (see ingredients below)

Hollandaise sauce:

– 1½ tsp. lemon juice
– 4 tbsp. salted butter (half a stick)
– A pinch of cayenne
– 1 egg yolk
– Salt and pepper to taste

Method for Sous Vide Eggs Benedict with Smoked Salmon

1. Set Nomiku’s water bath to 147ºF (64ºC), carefully submerge the eggs, and sous vide for 60 minutes.

2. Toast the English muffins.

3. Remove the eggs from the water bath.

4. To assemble your breakfast sandwich, first place a 1 oz. piece of salmon on each toasted muffin half.

5. Garnish the salmon with fresh arugula.

6. Crack your eggs in a small bowl, carefully spoon them out, and discard the watery whites.

7. Put the sous vide eggs on top of the arugula and add on your homemade Hollandaise sauce (see method below).

8. Add salt and pepper to taste.

Method for Creamy, Rich Hollandaise Sauce

1. Put 1 egg yolk, lemon juice, and a pinch of cayenne pepper in a blender. Pulse the ingredients a few times.

2. Melt half a stick of butter and slowly pour it into the blender (while blender is running).

3. Season the sauce with salt and pepper to taste.

4. The sauce will become thick and creamy. To keep it warm, set the sauce over hot water (not boiling) in a small bowl


The Perfect Sunday Sammie

Sous vide eggs nestled in an English muffin

Hop on over to our EatTender recipe app for more brunch options.

Prep time: 10 minutes
Sous vide time: 1 hour
Yield: 4 small servings


– 4 eggs (room temperature)
– 1 Roma tomato
– 2 tbsp. fresh basil (chopped)
– 4 sprouted or whole grain English muffins (toasted)
– Salt and pepper to taste
– 4 tbsp. basil pesto

Method for Sous Vide Egg and Tomato Sandwich

1. Set your Nomiku water bath to 147°F (64°C) and sous vide the four eggs for one hour.

2. Spread some basil pesto on an English muffin.

3. Place two slices of tomato on top of the pesto.

4. Crack open one sous vide egg on top of the tomato, add salt and pepper to taste, and garnish with fresh basil. Repeat for three more sandwiches.

The Only Way It’s Okay to Be Crabby on Easter

Sous vide eggs mixed with Dungeness crab

This seafood twist on a classic recipe was a hit with our EatTender community.

Prep time: 20 minutes
Sous vide time: 25 minutes
Yield: 2 servings


– 4 large eggs
– 1 tbsp. whole milk
– 1½ tbsp. heavy cream
– ¼ cup cooked, shredded Dungeness crab meat
– 1 tbsp. unsalted, melted butter
– Salt and pepper to taste

Method for Dungeness Crab Scrambled Eggs

1. Set your Nomiku water bath to 167°F (75°C).

2. Whisk the eggs, milk, cream, and salt in a bowl, then stir in the melted butter.

3. Slowly add in and whisk the Dungeness crab meat.

4. Pour the egg mixture into a heat-safe zip-seal bag and seal using the simple water displacement method.

5. Sous vide for 25 minutes, massaging the contents of the bag every 5 to 10 minutes. Remember to use oven mitts when handling the bag because it will be very hot!

6. Transfer the eggs to warm plates, drizzle with the olive oil, add cracked pepper to taste, and serve with toast.

Tags: brunch, Dungeness crab, easter, Easter recipes, eggs benedict, hollandaise, scrambled eggs, sous vide eggs.