Sous Vide Bacon and Cheese Omelette
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, ...
Shop Sous Vide Cookers
Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 1
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
-
Step 1
Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC). Heat oven to 390ºF (200ºC). Line a rimmed baking sheet with parchment paper.
-
Step 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.
-
Step 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.)
-
Step 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
-
Step 0
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.