Psuedo Sous Vide Eggs Recipe

Ingredients

1 1/2 cups cream and/or half and half (I used canned coconut milk)
1 clove garlic, smashed and sautéed until soft (or 1/4 tsp garlic powder)
4 eggs
1/2 teaspoon kosher salt
dash ground pepper
dash ground nutmeg
2 teaspoons chopped fresh thyme (optional)
7-8 ounces grated cheese
2 slices bacon, crisped and crumbled (divided)

Preparation

Step 1

Cook the bacon up crisp and crumble into 8 oz ramekins (I used 1/2 pint wide mouthed canning jars).

Add all the other ingredients to a blender and blend until very smooth. The mixture will be thick. Pour into ramekins and leave 1/2" or more for expansion. Cover each ramekin loosely with aluminum foil.

Add 1 1/2 cups of water to the instant pot and use a steaming rack. Place the ramekins on the rack and seal the pot. Steam at pressure for 8 minutes and allow NPR for 10 minutes. Remove from the pot carefully with oven mits and uncover. Cool slightly and Turn them over carefully onto the serving plate.

You can lightly brown these under the broiler.