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!

Sous vide poached egg

Sous vide cook time: 13 minutes; Serves: 1

Egg	1 large
Muffin, English, halved	1
Butter, unsalted, melted	1 tablespoon
Canadian bacon or ham	1 slice
Parmesan, finely grated	2 teaspoons
Pickled red onions
Salt
Pepper, freshly ground
Parsley, torn

1. Preheat your sous vide to 167°F. 
2. Using a slotted ladle, gently lower the eggs into the water bath, and cook for 13 minutes. 
3. Meanwhile, toast the muffin, and heat the ham. 
4. Using a pairing knife, tap around the middle of the shell with the sharp edge; be warned, the egg is slippery! 
5. Sprinkle with Parmesan, pickled onions, parsley, salt, and pepper; serve!

Chicken, ham & prawn gumbo

Olive oil	2 tablespoons
Onion, chopped	1
Chicken breasts, boneless, skinless, cut into small chunks	½ pound
Flour	¼ cup
Paprika	1 teaspoon
Tomato paste	2 tablespoons
Chicken stock, hot	2 ½ cups
Tomatoes, chopped	14 ounces
Basil, dried	½ teaspoon
Oregano, dried	1 teaspoon
Tabasco
Okra, cut	6 ounces
Bell pepper, seeded, chopped	1
Celery, sliced	2 ribs
Ham, lean, cut into small pieces	1 ½ cup
Prawns, large, peeled, deveined	½ pound
Salt
Pepper, freshly ground
Rice, cooked

1. Soak a clay baking pot for 20 minutes in cold water, and then drain. 
2. Heat the oil in a large frying pan over medium-high heat, add the onion, and cook for 5 minutes, until soft and golden. 
3. Add the chicken, and cook for 2 minutes. 
4. Stir in the flour, paprika, and tomato paste; cook, stirring constantly, for 1 to 2 minutes. 
5. Gradually add the stock, stirring constantly, and then bring to a boil. 
6. Add the tomatoes, basil, and oregano, and then remove from heat. 
7. Add Tabasco to taste, and season with salt and pepper. 
8. Add the okra, bell pepper, and celery to the clay pot. 
9. Pour the tomato mixture into the clay pot, and mix well. 
10. Cover the pot, place in an unheated oven, and then set to 400°F; cook for 30 minutes. 
11. Remove the pot from the oven, add the ham and prawns, and stir well. 
12. Cover and return to the oven for 10 minutes, or until the ham is heated through and the prawns are just cooked. 
13. Serve over rice.

Yellow split pea soup with ham

Split peas, yellow, rinsed	3 cups
Chicken broth, low sodium	4 cups
Water	4 cups
Onion, yellow, diced	2 cups
Carrot, diced	1 cup
Celery, diced	1 cup
Ham, trimmed, diced	1 pound
Ginger, minced	1 tablespoon
Marjoram, ground	1 teaspoon
Pepper, freshly ground

1. Spread the peas in a 6 quart slow cooker. 
2. Add the remaining ingredients excluding pepper, and stir to combine. 
3. Cover, and cook for 5 hours on HIGH, or 8 hours on LOW. 
4. Season with pepper.