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Duration:
60 min
Servings:
12
Level:
Medium
Sous vide egg bites have gained popularity in recent years, but they’re actually quite easy to make at home. This recipe is a fantastic base that allows you to switch out the cheese and toppings to suit your taste. I love making these ahead of time and reheating them for a quick bite on the go—perfect for busy mornings or a casual brunch.
Part 1:
Sous Vide Egg Bites
Step 1
In a bowl, whisk together the eggs, ricotta cheese, grated cheddar, salt, and pepper until smooth.
Step 2
Grease the 12 (4 oz/v125 ml) glass jars with cooking spray to avoid sticking. Divide the egg mixture evenly into the jars, filling each about ¾ full.
Tighten the lids to fingertip tightness (do not over tighten).
Step 3
To cook the egg bites using a Circulator (Sous Vide): Set your circulator to 170°F (75°C).
Place the jars in a vacuum machine and vacuum them.
Submerge the sealed jars in the preheated water bath and cook for 50 minutes.
Step 4
Alternatively, to cook the egg bites using a Miele Steam Oven: Preheat your steam oven to 170°F (75°C) using the Sous Vide function.
Place the jars on a perforated tray and steam for 45-50 minutes, or until the egg bites are set and smooth.
Part 2:
Topping
Step 1
In a small bowl, combine diced avocado, halved cherry tomatoes, crumbled bacon, olive oil, lemon juice, and a pinch of salt and pepper.
Mix gently and garnish with fresh chopped chives.
Step 2
Once the egg bites are done and slightly cooled, open the jars and spoon the avocado-tomato-bacon topping over each one before serving.
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
