Sous Vide Egg Bites with Smoked Salmon, Asparagus, and Goat Cheese

Mm-mm-mmmmm! Smooth and rich smoked salmon and goat cheese are so perfectly matched by bright, green-tasting Springtime asparagus! Each one of these filling and nutritious egg bites have the macros to keep you going all day and yet taste like pure indulgence. Go ahead - get decadent and healthy at the same time.

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: 00:05

Recipe Time: 01:00

Temperature : 170F / 76.7C

Ingredients

• 6 eggs
• 1/4 c creme fraiche
• 1/4 c cream cheese
• 4 spears asparagus
• 2 oz smoked salmon
• 2 oz chèvre
• 1/2 oz/15 g minced shallot
• 2 teaspoons chopped fresh dill
• Salt & Pepper to taste
• 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, creme fraiche, cream cheese, and salt
3. Chop asparagus into small, ¼”/ ½ cm pieces and place in a small mixing bowl
4. Chop smoked salmon into small pieces and add to the bowl along with minced shallot and dill. Mix with a fork until homogenous
5. Lay out your jars and divide egg mixture between them. Add ⅙ of the asparagus/salmon/shallot mixture to each jar
6. Place ⅙ of the chevre in each jar and attach 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 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!