Sous Vide Bacon and Cheese Omelette

You have moist, just-cooked eggs, salty-crisp bacon bits, gooey cheese and fresh chives. This recipe covers all bases. It's a seriously good omelette that will really impress. Middle bacon includes both the loin and the belly.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:30

Recipe Time: 00:15

Temperature : 167F / 75C

Ingredients

• 3 large eggs, beaten
• 1 tablespoon whole milk
• 2 tablespoons diced aged cheddar cheese
• 2 full middle bacon rashers, one rasher roughly chopped and one minced
• 2 teaspoons minced fresh chives

Directions

1. Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC). Heat oven to 390ºF (200ºC). Line a rimmed baking sheet with parchment paper.
2. Place the roughly chopped bacon in a medium non-stick skillet and place over medium heat. Fry, stirring occasionally, until bacon is browned and crisp, 7 to 10 minutes. Remove from the heat and let cool.
3. Combine the eggs, cheese, milk, and cooked bacon in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 15 minutes. Every 5 to 10 minutes, gently massage the bag to ensure even cooking. (You can use a glove if needed.)
4. Place the minced bacon on the prepared baking sheet. Bake until crisp, about 10 minutes. Transfer to a paper towel-lined plate.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Carefully transfer the omelette to a plate and top with chives and crisp bacon bits. Serve.