Sous Vide Bacon and Cheese Omelette
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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
Set the Anova Sous Vide Precision Cooker to 167ºF (75ºC). Heat oven to 390ºF (200ºC). Line a rimmed baking sheet with parchment paper.
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.
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.)
Place the minced bacon on the prepared baking sheet. Bake until crisp, about 10 minutes. Transfer to a paper towel-lined plate.
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.