Sous Vide Egg Cups
- Preparing Time: 10 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 6 eggs
- 4 tablespoons bacon crumbled
- optional add-ins:
- 2 ounces cream cheese or cottage cheese
- 1/3 cup cheese - i use smoked gouda shredded or grated
- 4 tablespoons red pepper chopped
- 4 tablespoons spinach chopped
- 4 tablespoons artichoke hearts chopped
- 4 tablespoons sun-dried tomatoes
- 4 tablespoons feta cheese
- Carbohydrate 8.86267714026918 g
- Cholesterol 27.2039917979682 mg
- Fat 9.93366612180035 g
- Fiber 0.812602790960109 g
- Protein 7.24635140541 g
- Saturated Fat 4.84164121985321 g
- Serving Size 1 1 Serving (161g)
- Sodium 363.362100754151 mg
- Sugar 8.05007434930907 g
- Trans Fat 1.07845339121073 g
- Calories 151 calories
-Prepare your Sous Vide Cooker in a container with a riser on the bottom (a cookie cooling rack works well). -Set to temp to 172 degrees. -Prepare 6 jars: Wash, dry, rub a tiny bit of oil around the bottom to help them release. -Prepare your add-ins: Chop up your produce, etc.. When the water is almost up to temp: -Crack 6 eggs and the salt into a blender and blend about 30 seconds. -Add cheeses and continue blending until very smooth. -Pour into the 6 jars, then sprinkle your choice of add-ins on the tops. My favorites: Spinach/Bacon Red Pepper/Artichoke Red Pepper Asparagus Broccoli Sun-Dried Tomatoes/Feta Cheese -Add the 2-part lids and tighten to "fingertip" tightness only. -Place them into the water bath (I use tongs) and let them cook for 1 hour. You can eat them right out of the jar or turn them out onto a plate. You can also broil them for a minute or use a torch to brown the top.
