Sous Vide Egg Bites: Paleo Broccoli, Caramelized Onion, and Red Pepper

Author

croller529

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 139.5F / 59.7C

Ingredients

• 6 eggs
• 1/4 tsp salt
• 1 cup broccoli florets in tiny pieces
• 1/2 cup diced onion
• 1 TBSP olive oil
• 1/4 tsp garlic powder
• Pinch of salt
• 2 TSBP water
• 2 TSBP finely chopped roasted red peppers

Directions

1. Set your Anova Sous Vide Precision Cooker to 139.5ºF / 59.7ºC
2. Combine eggs and 1/4 teaspoon salt in a blender and blend at medium-high speed until homogenous and creamy in color.
3. In a small frying pan, heat oil over medium-high heat until it runs freely around the pan. Add the broccoli, onions, garlic powder, and pinch salt and stir vegetables to coat. Lower heat to medium and sauté for 3-4 minutes.
4. Add 2 Tablespoons of water to the pan and stir, allowing broccoli to steam through. This will take about 1 minute to evaporate.
5. Turn off heat and set aside to cool for a few minutes.
6. Divide egg mixture evenly between the 6 jars. Do the same with the cooled broccoli mixture and roasted red peppers. Stir with a butter knife to incorporate throughout.
7. Attach lids and screw on to fingertip tightness. They should not be *too* tight or else air pressure that builds up inside will not be able to release and jars will shatter in the bath.
8. Submerge in the water bath and set timer for 1 hour.

Broiler Or Torch

1. Remove from bath and enjoy straight from the cup or run a butter knife around the edge, pressing inwards gently to release the base. Invert jar onto a heat-safe surface and either use a blow torch to color or place under broiler for a few minutes. Enjoy!