Sous Vide Egg Bites: Bacon & Gruyere

By nanarose

Ingredients

• 6 eggs
• 1/2 c grated gruyere
• 1/4 c neufchatel/cream cheese/dairy free cream cheese option

Details

Adapted from recipes.anovaculinary.com

Preparation

Step 1

Step 1

Set your Anova Precision Cooker for 172ºF/77.8ºC

Step 2

In a blender or food processor, combine eggs, cheeses (or other optional dairy like cream), and salt until smooth

Step 3

Place your jars on a work surface and push a half-slice of bacon into the bottom of each one

Step 4

Divide the egg & cheese mixture evenly among the jars

Step 5

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

Step 6

Once closed, submerge the jars in the water bath and set your timer for 1 hour