SOUS VIDE EGG BITES
Ingredients
- 6 large eggs
- 1/2 cup Gruyere cheese measured grated
- 1/4 cup cream cheese softened
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Bacon and Gruyere
- 1/4 cup Gruyere cheese
- 4 slices bacon
- Spinach and mushrooms
- 1/4 cup baby spinach loosely packed
- 1/4 cup mushrooms sliced
- 1 tablespoon garlic minced
- Egg white and roasted red pepper
- 2 large egg whites
- 2 tablespoons roasted red peppers
Instructions
Preheat the water bath using the sous vide cooker to 77C.
In a blender, combine eggs, grated cheese, cream cheese, and salt and pepper until smooth.
In a frying pan, cook the bacon until crispy, crush and set aside.
In the same pan, cook mushrooms until tender, add spinach and garlic, and cook until translucent.
Place jars on the table and place in 2 jars on the bottom crushed bacon and sprinkle with grated gruyere. In the other 2 jars place on the bottom spinach and mushroom mixture and in the final 2 jars, add an egg white to each one, followed by the red peppers.
Divide the blended egg mix among the 6 jars.
Close the lids and submerge the jars in the water bath. Set the timer to 40 minutes.
Remove the jars from the water bath and using a butter knife, gently push out the eggs from the jars.
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