So David sends me a text message a couple of weeks ago: “At Starbucks, Babe you gotta make egg bites”.
So now we have a sous vide cooker!
Today, my first day with it, I made these Sous Vide Tomato Basil Bacon Cheese Italian Herbed Egg Bites annnnd they are waaay better than the coffee house ones!
And as I write this post I’m making 3 Citrus Vanilla Honey Yogurt in the thing.
The one thing we really noticed is that you don’t get the lovely cooking aromas in your house.
Here’s my recipe:
For the egg mixture:
6 large eggs
1/2 cup cottage cheese
1/2 cup half and half cream
Salt to taste
Dried italian seasoning
Pinch of lemon pepper
6 slices crispy cooked bacon(crumbled)
6 tbsp grated jalapeño jack or havarti cheese
For the topping:
2 cups cherry tomatoes (halfed)
Couple handfuls of torn fresh basil
Lemon olive oil
Salt and pepper to taste
Preheat sous vide to 85c and lightly grease 4oz mason jars with olive oil.
Place eggs, cottage cheese, half and half and seasonings in a blender and blend until cottage cheese has fully smoothed.
Layer the crumbled bacon and then the cheese in the bottom of each jar.
Pour egg mixture over the bacon and cheese in each mason jar just to the bottom line below the lid screw. Place lids on jars but so there’s some give.
Place jars in sous vide bath and cook for 30 minutes.
While the eggs are cooking, toss the tomatoes, basil, lemon olive oil, salt and pepper together in a bowl.
When eggs have cooked, remove from sous vide bath and remove lids. Top each jar with tomato mixture. Or, turn out the eggs onto plates and top with the tomatoes.
These were so good and way better than you know who’s!
Oh and check out my gorgeous new custom hand made black walnut end grain butcher block by Dock & Dime Reclaimed Wood Co. !
They’re on Facebook peeps!