Sous Vide Egg Bites: Bacon & Gruyere
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, Fra ...
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Edge-to-edge perfection. No skill required.
Ingredients for 6
1/2 c grated gruyere
1/4 c neufchatel/cream cheese/dairy free cream cheese option
1/4 tsp salt
3 slices cooked bacon, cut in halves
Extra Equipment: 6 4oz/125ml canning jars with 2-part screw-on lids
Set your Anova Precision Cooker for 172ºF/77.8ºC
In a blender or food processor, combine eggs, cheeses (or other optional dairy like cream), and salt until smooth
Place your jars on a work surface and push a half-slice of bacon into the bottom of each one
Divide the egg & cheese mixture evenly among the jars
Attach two-part lids and close to fingertip tightness. This means using only your fingertips to screw on the ring; if they are too tight, the air pressure within will not be able to release and the jars will shatter on the bath
Once closed, submerge the jars in the water bath and set your timer for 1 hour
Remove from the bath and enjoy straight from the jar if desired! You can also slide a butter knife around the edge, pushing gently inwards as you do so to loosen the base. Invert jar onto heat-safe surface and either sear with a torch or place under broiler for a few minutes for color.