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Friday, April 3

Sous vide breakfast in a jar

Active: 15 minutes; Cooktop: 15 minutes; Sous vide: 1 to 2 hours; Serves: 4
Eggs
6 large +
¾ cup whites
Cottage cheese
1 cup
Salt

Pepper, freshly ground

Veggies (such as onions, peppers, mushrooms, zucchini), diced

Ham or bacon, diced

  1. Preheat your sous vide to 170°F; spray the inside of your glass jars lightly with canola oil. (Chef’s note: The original recipe calls for 12 wide-mouth 250ml jars to create “egg bites.” I had 4 larger 1-cup jars that required a longer cooking time.) 
  2. Sauté the vegetables and meat, and then divide among your jars. 
  3. In a large bowl using a hand mixer, mix together the eggs, cottage cheese, salt, and pepper until smooth; divide among the jars. 
  4. Secure lids to the jars and lower them into your water bath, cook 1 hour for small jars and 2 hours for larger jars. 
  5. Enjoy alone or with a toasted English muffin!

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