Perfect Sous Vide Eggs with Avocado Toast is the stuff dreams are made of. A perfect jammy little sous vide egg topped on creamy avocado toast with all the accouterments. Lemon zest brightens everything up, the McCormick Sriracha seasoning heats it up, and the queso fresco cheese cools it all down. This is my favorite kind of brunch.
This sous vide egg has the perfect texture, think of it like a jam like consistency. It’s so soft and spreadable just like jam. Sous vide eggs are perfect for week prep or for a Sunday brunch gathering. I made 4 with this recipe, but the sky is the limit. You can easily sous vide a dozen at a time.
This is the perfect recipe for doing an avocado toast brunch bar. Have a bunch of toppings for your friends to assemble their own. I love the idea of letting the precision cooker do all the heavy lifting and all people have to do is assemble their toast and crack their own perfectly cooked egg over the top. So easy and fun for a crowd.
I use Anova Culinary Sous Vide, and I’m totally in love with it.
Now this recipe doesn’t have to be for sous vide eggs, you can definitely poach some eggs the traditional way, but then you won’t be living your best life. I highly suggest investing in a sous vide. There are so many uses for it, but it you think it’s for the convenience of cooking, forget it, because this is for technical cooking, yes it is easy to use and totally fool proof. However, it does take some culinary effort.
But if you love cooking like me and love trying new things then go treat yourself with a purchase of a Sous Vide.
Those yolks are unbelievable.
Perfect Sous Vide Eggs with Avocado Toast
*This is a sous vide recipe, if you don't have a precision cooker then you may substitute for poached eggs. But I totally endorse and highly suggest investing in an Anova Culinary. Not an ad, I just love mine. Link above.
Ingredients
- 4 whole Eggs
- 4 slices Ciabatta Bread or Thick Cut Bread
- 4 tablespoons Butter, room temperature
- 1 whole Avocado, pitted and skin removed, thinly sliced
- 1/2 whole Lemon, juiced and zested
- Maldon Sea Salt, for seasoning
- McCormick Sriracha Seasoning, for garnish
- Queso Fresco, crumbled for garnish
- Arugula Micro Greens {If you can't find micro greens then use regular arugula}, for garnish
Directions
- Step 1 Preheat your precision cooker to 147 degrees F.
- Step 2 Carefully lower eggs into preheated water bath. Cook for 45 minutes. Remove using a slotted spoon to a paper towel lined plate.
- Step 3 Spread butter on both sides of each slice of bread, use extra butter to grease pan. Heat a large pan on medium high heat add extra butter and slices of bread. Toast until golden brown on each side, about 2 minutes per side.
- Step 4 Remove to a serving platter and spread avocado slices on each slice of toast. Squeeze lemon juice over the top and top with zest. Sprinkle with maldon sea salt.
- Step 5 Crack each egg on the paper towel, I like to let the paper towel soak up any extra moisture in the egg before placing on top of the avocado. Carefully transfer sous vide egg with a slotted spoon or spatula to each toast. Season eggs with sriracha seasoning and sprinkle with crumbled queso. Garnish with micro greens and serve immediately. Enjoy!
Savor and Enjoy!
I’m still trying to learn to use my Anova. What is “a preheated water bath”? Just a panful of hot water? Do you just crack eggs directly into it?
Hi Mary Jane, Welcome to the Anova Food Nerd family! To answer your question directly, see Step 1. You’re preheated water bath is simply the vessel full of water that you choose to preheat your precision cooker in. The eggs stay whole in their shell while sous viding. In Step 5 is when you crack your sous vide eggs onto a paper towel, the paper towel is not necessary but I like to soak up any extra moisture on the egg before serving. I hope this helps and have fun sous viding anything and everything. Explore the Anova app for more recipes and guides. It’s a BIG help to newbies! Cheers!