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, ...

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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.
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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


  • 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.

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167 F / 75 C Recipe Temp
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