Cheese bacon and hatch chili sous vide egg white bites
I love to cook really good food I’m new to this sous vide thing, so let the fun begin
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Ingredients for 4
8 egg whites
1 small can hatch green chilies
4 pieces of bacon
1 cup cottage cheese low-fat
1/2 cup cheddar cheese
2 ounces Guyere cheese
2 tablespoons unsalted butter
8–4 ounce mason jars with two part lids
Directions
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Step 1
Preheat ANOVA sous vide bath to 172°
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Step 2
Par Cook bacon or use pre-cooked from the store
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Step 3
Combined all ingredients except the Gruyere cheese, in blender, blend until creamy smooth
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Step 4
Spray with cooking spray the insides of 8- 4oz Mason jars with lids. Divide the Gruyere among the 8 jars and add to the bottom. Break up bacon as desired and place 1/2 piece per jar on top of Gruyere cheese.
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Step 5
Divide egg batter evenly among jars, leaving 1/4 inch empty at the top. Hand tighten lids, do not over tighten, the jars will break. place in sous-vide bath.
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Step 6
Remove jars after 2hrs from water bath.
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Step 7
(Optional) Preheat oven or toaster oven to 450. When cooled enough to handle, invert contents of jar onto a parchment lined baking sheet, and bake until lightly browned.
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Finishing Steps
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Step 0
Notes, You should see tiny bubbles emerge from each jar as you lower it into the water. This is OK as it’s releasing its pressure. Enjoy, serves 4 Approximate calorie count 136 per egg bite