Scrambled Eggs and Smoked Salmon Bagels

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines. Set the temperature to 170°F for 20min for Soft & Creamy and 185°F for 20min for Firm & Silky, using Manual Cooking from the main menu and press Start.

• 2

  Place the eggs, butter, cream, milk and salt in a large bowl and whisk to combine. Pour the mixture into a large microwave-safe, zipper-lock freezer bag and partially seal. Refrigerate until required.

  Tip: To make this easier, place the zipper-lock freezer bag in a liquid measuring cup or bowl.
• 3

  Once prompted that the water bath has preheated, carefully lower the bag into the water. Use a spatula to push the bag down, removing the excess air and ensuring the bag does not float. Seal and press Start timer now.  When 10 minutes remains on the sous vide timer, remove the bag from the water and lay it flat on a dish towel. Use your fingers to agitate the bag, ensuring the contents are thoroughly mixed. Return the bag to the water and continue cooking. 

• 4

  Toast the bagels until golden, then smear the cut side with crème fraiche.

• 5

  When the timer signals that the eggs are done, carefully remove the bag from the water. Transfer the scrambled eggs to a large bowl and lightly fold to loosen.

• 6

  Place the toasted bagels on a serving plate and top with the smoked salmon. Divide the scrambled eggs among the bagels. Sprinkle with dill, sea salt and freshly ground pepper to serve.