Better Breakfasts: Sous Vide Poached Egg with Oven Bacon on Toast


I wasn’t very good at poaching eggs, so I never really did it. Now I do it all the time with this foolproof recipe. Depending on how you like your eggs, this might be a bit soft for some of you, but if you like yolk-porn, follow the steps below.

Here’s how we did it:

Poached Eggs:

  • Set your sous vide circulator to 167F
  • Place eggs, in shell, directly into the water bath
  • Set timer for 13 minutes (you need to be pretty exact with the timing)
  • Prepare an ice-water bath for the eggs.
  • After 13 minutes, remove the eggs and carefully place in the ice-water bath.
  • After about 30 minutes, the shells should be cool enough to handle.
  • Crack the eggs over slotted spoons over the sink or a bowl (this removes any runny whites left over from the cook)
  • Serve on bacon and toast.

Video here:

Oven Bacon:

  • Set oven to 400F
  • Lay out bacon on baking sheets (use tinfoil to help with the mess)
  • Put bacon in the oven for 15 minutes.
  • After 15 minutes, flip bacon and place back in the oven for an additional 5 minutes.
  • After a full 20 minutes, remove the bacon and pat dry before serving.


One Comment Add yours

  1. Michael Rothenhoefer says:

    I’m thinking you meant 30 seconds to cool not 30 minutes? Otherwise this worked well. Thank you for your amazing recipes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s