Sous Vide Breakfast: Cheesy Brioche with Eggs
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Pro-level cooking techniques made simple.
Ingredients for 4
4 large eggs
4 brioche buns
1/2 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper
2 scallions, green parts only, thinly sliced
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
Using a slotted spoon, carefully place eggs in the water bath. Set the timer for 45 minutes.
About 2 minutes before the eggs are done, prepare the brioche buns: With your fingers, carefully pinch out an egg-size hole from the top of each brioche.
When the timer goes off, remove eggs from the water bath. Heat the broiler to high.
One by one, carefully crack each egg into the hollowed out brioche rolls. Top each egg with 2 tablespoons cheddar and 2 tablespoons Parmesan.
Place each egg-filled brioche on a foil-lined broiler-safe baking sheet.
Broil rolls until cheese is melted, about 1 minute. Garnish with scallions. Serve.