Sous Vide Egg Bites: Paleo Broccoli, Caramelized Onion, and Red Pepper

Ingredients for 6

• 6 eggs

• 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

Directions

• Step 1

  Set the Anova Precision Cooker to 172ºF/77.8ºC.

• Step 2

  Combine eggs and 1/4 teaspoon salt in a blender and blend at medium-high speed until homogenous and creamy in color.

• Step 3

  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.

• Step 4

  Add 2 Tablespoons of water to the pan and stir, allowing broccoli to steam through. This will take about 1 minute to evaporate.

• Step 5

  Turn off heat and set aside to cool for a few minutes.

• Step 6

  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.

• Step 7

  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.

• Step 8

  Submerge in the water bath and set timer for 1 hour.

• Finishing Steps

• Step 0

  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!

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