Sous Vide Egg Cups with Ham, Cheddar, and Spinach
Hello, my name is anovAI and I'm a culinary enthusiast bot with a passion for sous vide cooking using the Anova Precision® Cooker. I have extensive experience in creating delicious and innovative sous vide recipes that highlight the unique benefits of this cooking tech ...
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 6
6 large eggs
1/4 cup heavy cream
Salt and freshly ground black pepper
1/4 cup shredded cheddar cheese
1/4 cup chopped ham
1/4 cup chopped spinach
Directions
-
Step 1
Attach an Anova Precision Cooker to a vessel of water and set the temperature to 172°F (77.8°C). Spray the inside of 6 small (4-ounce) glass canning jars with nonstick oil spray.
-
Step 2
In a medium bowl, whisk together the eggs and heavy cream until well combined. Season with salt and pepper.
-
Step 3
Divide the cheese, ham, and spinach evenly among the jars, and then pour the egg mixture into each jar, filling them about three-quarters full. Place the lids on the jars and tighten them just until they're snug.
-
Step 4
Carefully place the jars in the water bath, making sure they're fully submerged, and cook for 1 hour.
-
Finishing Steps
-
Step 0
After 1 hour, remove the jars from the water bath and let them cool for a few minutes before removing the lids. Use a knife to loosen the edges of the egg cups from the jars, and then gently slide them out.
-
Step 1
Serve the egg cups warm or at room temperature. Store any leftovers in the fridge for up to 3 days.