Recipe "Perfect" eggs in the Bened update

1. Place the whole eggs in small separate vacuum bags.

2. Arrange the bags in the vacuum machine, then empty by pressing "manual suction", then on "welding".

3. In a large saucepan on a high edge, filled with water, adjust the thermoplonger to 64 ° C. When the water is at temperature, immerse the bags with the eggs for 50 min.

4. Meanwhile, grill the bacon slices in a dry pan, for 5 to 8 min, taking care to return them halfway through cooking. Book.

5. Hold the Dutch sauce in a small saucepan over low heat.

6. Cut the muffins in half and grill them for 3 min on each side.

7. When the eggs are cooked, take the bags out of the water and pass them under cold water to cool the eggs. Open the bags and take out the eggs. Clear them delicately.

8. Place two half-muffins per plate, pour a little lukewarm Dutch sauce and add slices of grilled bacon. Place the perfect eggs on it and coat them with Dutch sauce. Sprinkle with chopped chives, salt and pepper. Enjoy immediately.

Tip: To vary the pleasures during your brunches, simply replace the bacon with slices of smoked salmon.

Advice: the perfect egg is an egg cooked at low temperature, 64 ° C exactly, to ensure that white and yellow reach the same soft consistency. Widely used by chefs in gourmet restaurants, vacuum puts allow you to reproduce this legendary recipe at home.