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
Sous Vide Egg Bites, Sous Vide Scrambled Eggs, Starbucks Egg Bites
Servings: 6 servings
Calories: 176 kcal
or enough to make 2 cups when added to the eggs*
freshly ground black pepper
cut in half
(2 ounces) Gruyère cheese, shredded (may also use Swiss cheese)
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.
*Note: For a less rich egg cup, substitute half and half or whole milk for the cream. Instructions
Sous Vide Bacon And Gruyère Egg Cups
Amount Per Serving
Calories from Fat 153
% Daily Value*
Saturated Fat 11g55%
Vitamin A 675IU14%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.