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Sous Vide Egg Cups
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4.17 from 24 votes

Sous Vide Bacon And Gruyère Egg Cups

Sous Vide Bacon and Gruyère Egg Cups are amazingly delicious, easy to make, and quite versatile. With their velvety texture, they’re perfect for an elegant breakfast, light brunch, or a take-along breakfast. In addition, they can be refrigerated and reheated with no loss of flavor.4 large eggs
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 6 servings
Calories: 176kcal
Author: Chula King

Ingredients

  • 4 large eggs
  • 1 cup cream or enough to make 2 cups when added to the eggs*
  • 1/8 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 pieces of bacon cut in half
  • 1/2 cup (2 ounces) Gruyère cheese, shredded (may also use Swiss cheese)

Instructions

  • Set sous vide water bath to 172° F.
  • Generously grease six 4-ounce mason jars with unsalted butter. Set aside.
  • Add eggs, cream, salt, and pepper to blender. Blend on low until well combined, 3 to 4 seconds. Remove any froth from top. Set aside.
  • Bring small saucepan of water to a boil over high heat. Add bacon; boil for 5 minutes. Drain and thoroughly dry on paper towels.
  • Fry bacon in skillet over medium heat until crisp, about 5 minutes. Drain on paper towels. Add crumbled piece of bacon to each of the six mason jars.
  • Add about a tablespoon of Gruyère cheese on top of bacon in mason jars. Divide custard mixture evenly among the six jars (roughly 60 grams each).
  • Top jars with two-piece lids; only tighten finger-tight. If you tighten the tops too much, the pressure buildup inside the jars cannot escape, and the jars may shatter.
  • When sous vide water bath has reached 172° F. Add jars; cook egg cups for 1 hour.
  • Remove from water bath. Remove the lids, and run a thin knife around the inside of the jars to loosen the egg cups. Transfer to a serving plate. If desired, use a kitchen torch to brown the tops.
  • Yield: 6 Sous Vide Bacon and Gruyère Egg Cups.

Notes

*Note: For a less rich egg cup, substitute half and half or whole milk for the cream. Instructions

Nutrition

Calories: 176kcal | Carbohydrates: 1g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 125mg | Potassium: 38mg | Vitamin A: 675IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 0.1mg