Sous Vide Egg Bites with Caramelized Leeks and Salmon

Sweet caramelized leeks, savory cooked salmon, and eggs with almond milk whipped in to make it fluffy and delicious, these egg bites are pure dairy-free Paleo and Keto delights! And hearty little nuggets that would make a perfect lunchtime treat with a bright green salad.

Author

Nicole Poirier

Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, France and worked as a restaurant chef in Rhode Island before becoming an award-winning international yacht chef. Chef Nicole has worked alongside Anova Culinary since our Kickstarter in 2014 and officially joined the team in November, 2016. She has a specialty private event and catering business and and enjoys teaching cooking to clients throughout the Bay Area.

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 170F / 76.7C

Ingredients

• 6 eggs
• 1/2 c/125 ml unsweetened almond milk
• 2 medium leeks, sliced thinly
• 1 Tablespoon olive oil
• Pinch salt
• 4 oz/~115 g crumbled cooked salmon (we used a thick, honey cured & small batch smoked salmon)
• Extra equipment: 6 4 oz/125 ml canning jars with metal lids

Directions

1. Set your Anova Precision Cooker to 170ºF/76.7ºC
2. In a blender, mix the eggs and almond milk and process until smooth and set aside
3. Heat up the olive oil in a frying pan over medium high heat. When it shimmers, reduce the heat to medium and add the leeks and a pinch of salt to help keep them from burning and saute, stirring frequently to prevent burning. The leeks will soften and start to caramelize after just a few minutes. Remove from the heat when they become golden in color, about 8 minutes, and set aside to cool
4. Combine the salmon and leeks in a small bowl and combine to form a homogenous mixture
5. Divide the mixture between the 6 jars and top with the egg & almond milk mixture
6. Attach the lids to "fingertip tightness". This means using only the pressure of your fingertips to close the jar, leaving it just a little loose, to allow the air pressure to be able to be released while in the bath. This will prevent both jar failure and water from getting into your ingredients
7. Place in the bath and set the timer for 1 hour

Finishing Steps

1. Remove from the bath and enjoy straight from the jar or slide a knife around the edge, pressing gently inwards to loosen. Invert on a plate and with a swift downward jerking motion holding onto plate and jar at the same time, pop the egg bite out of the jar. You can either reheat and/or brown in a toaster oven, under a broiler, or with a torch. Bon appetit!