Sous Vide Egg Bites: Bacon & Gruyere
Recipe Description
Savory with bacon and rich gruyere flavor, these are easy enough to make for every day but something you could serve to guests for a decadent brunch. I like to make an entire package of bacon anytime I make it by laying it on a parchment-lined baking tray and baking at 400ºF/205ºC for 16 – 20 minutes, but you’ll only need 3 pieces for this recipe.
Servings: 6 eggs
Ingredients
- 6 eggs
- 1/2 c grated gruyere
- 1/4 c neufchatel/cream cheese/dairy free
- cream cheese option
- 1/4 tsp salt
- 3 slices cooked bacon, cut in halves
- Extra Equipment: 6 4oz/125ml canning jars with 2-part screw-on lids
Instructions
- Set your Anova Precision Cooker for 172ºF/77.8ºC
- In a blender or food processor, combine eggs, cheeses (or other optional dairy like cream), and salt until smooth
- Place your jars on a work surface and push a half-slice of bacon into the bottom of each one
- Divide the egg & cheese mixture evenly among the jars
- Attach two-part lids and close to fingertip tightness. This means using only your fingertips to screw on the ring; if they are too tight, the air pressure within will not be able to release and the jars will shatter on the bath
- Once closed, submerge the jars in the water bath and set your timer for 1 hour
- Remove from the bath and enjoy straight from the jar if desired! You can also slide a butter knife around the edge, pushing gently inwards as you do so to loosen the base. Invert jar onto heat-safe surface and either sear with a torch or place under broiler for a few minutes for color.
Notes/Comments
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