Sous Vide Egg Bites: Paleo Broccoli, Caramelized Onion, and Red Pepper
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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Sous vide made easier than ever.
Ingredients for 6
1/4 teaspoon + pinch salt
1 c broccoli florets torn into tiny pieces
1/2 c yellow onion, minced
1 Tablespoon olive oil
1/4 teaspoon garlic powder
2 Tablespoons water
2 Tablespoons finely chopped red pepper
Equipment: 6 4oz/125ml canning jars
Set the Anova Precision Cooker to 172ºF/77.8ºC.
Combine eggs and 1/4 teaspoon salt in a blender and blend at medium-high speed until homogenous and creamy in color.
In a small frying pan, heat oil over medium-high heat until it runs freely around the pan. Add the broccoli, onions, garlic powder, and pinch salt and stir vegetables to coat. Lower heat to medium and sauté for 3-4 minutes.
Add 2 Tablespoons of water to the pan and stir, allowing broccoli to steam through. This will take about 1 minute to evaporate.
Turn off heat and set aside to cool for a few minutes.
Divide egg mixture evenly between the 6 jars. Do the same with the cooled broccoli mixture and roasted red peppers. Stir with a butter knife to incorporate throughout.
Attach lids and screw on to fingertip tightness. They should not be *too* tight or else air pressure that builds up inside will not be able to release and jars will shatter in the bath.
Submerge in the water bath and set timer for 1 hour.
Remove from bath and enjoy straight from the cup or run a butter knife around the edge, pressing inwards gently to release the base. Invert jar onto a heat-safe surface and either use a blow torch to color or place under broiler for a few minutes. Enjoy!