Eggs Benedict

1: Preheat the Precision Cooker to 167°F and oven to 350°F.

2: Carefully place the eggs in the water bath and sous vide for 13 minutes. Once done, remove the eggs and cool them in an ice bath.

3: Combine butter, yolks, calamansi, and salt in a bag and sous vide for 30 minutes.

4: Lay the bacon and pandesal on baking sheets and bake them in the oven until they become crisp and toasted.

5: Transfer the hollandaise into a blender and blend it until emulsified. (add 1 tsp of water at a time if the hollandaise is too thick)

6: Turn the Precision Cooker down to 145°F and return the eggs back into the water bath while starting to assemble the eggs benedict.

7: To assemble, start by placing the bacon on top of the pandesal, crack the egg on top of it, spoon the hollandaise sauce over it, and garnish with microgreens.