Sous Vide Bacon & Gruyere Egg Bites

77.8°C (172.04° F)
Temperature
Sous vide time
6 People
Serves
Easy
Difficulty
A

Ingredients

  • 6 Eggs
  • 1/2 c. grated gruyere
  • 1/4 c. neufachatel/cream cheese/cottage cheese
  • 1/4 tsp salt
  • 3 slices cooked bacon
  • 6 4oz/125ml canning jars

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Directions

  1. Set your Nomiku for 172 F/77.8C.
  2. In a blender or food processor, combine eggs, cheeses (or other optional dairy like cream), and salt and blend until smooth.
  3. Place your jars on a work surface and grease each jar ( butter, oil, Pam, leftover bacon grease, depends on your preference I used spray). Now put a half-slice of bacon into the bottom of each jar.
  4. Divide the egg mixture evenly among the jars.
  5. Put the lids on the jars and close to fingertip tight.( Using only you fingertips to screw on the ring if too tight the jars will crack or shatter in the water bath).
  6. Once sealed carefully place jars in the water bath and set your timer for 1 hour.
  7. Remove from the bath. Carefully slide a butter knife around the edge to loosen the base. Invert jar on to a heat safe plate or pan and sear with a torch or place under a broiler for a few minutes for some color. They can also be enjoyed straight from the jar.

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