Sous Vide Bacon And Gruyère Egg Cups

4.26 from 27 votes

Sous Vide Bacon And Gruyère Egg Cups

Sous Vide Bacon and Gruyère Egg Cups are amazingly delicious, easy to make, and versatile. Their velvety texture makes them perfect for an elegant breakfast, light brunch, or take-along breakfast. In addition, they can be refrigerated and reheated with no loss of flavor.4 large eggs

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch

Cuisine: American

Servings: servings

Calories: 172kcal

Equipment

Large tub to hold the water
Immersion Circulator
6 4 ounce mason jars with lids
Food processor with steel blade or blender

Ingredients

4 large eggs
1 ¼ cups (10 ounces) 4% small curd cottage cheese
⅛ teaspoon Kosher salt
⅛ teaspoon freshly ground black pepper
3 pieces of bacon, cooked, drained, and crumbled. (See Tip 1)
½ cup (2 ounces) Gruyère cheese, shredded

Instructions

Set sous vide water bath to 172° F.
Generously grease six 4-ounce mason jars with unsalted butter. Set aside.
Add eggs, cottage cheese, salt, and pepper to a food processor with a steel blade. Pulse ten times to thoroughly blend. Set aside.
Add about a teaspoon of crumbled bacon to each of the six mason jars.
Add about a tablespoon of Gruyère cheese on top of bacon in mason jars. Divide the custard mixture evenly among the six jars .
Top jars with two-piece lids; only tighten finger-tight. (See Tip 3)
When sous vide water bath has reached 172° F. Add jars; cook egg cups for 1 hour.
Remove from the water bath and place on a wire rack to cool slightly. Remove the lids, and run a thin knife around the inside of the jars to loosen the egg cups. Transfer to a serving plate.
Yield: 6 Sous Vide Bacon and Gruyère Egg Cups. (See Tip 4)

Video

Notes

May substitute cooked sausage or ham for the bacon. In addition, you can omit the bacon for a vegetarian egg bite.
Swiss cheese may be substituted for Gruyère cheese.
If you tighten the lids too much, the pressure buildup inside the jars cannot escape, and the jars may shatter or float to the top of the water bath.
Sous vide cups can be refrigerated with the lids for up to five days. To reheat, remove the lids and place a damp paper towel over the jar. Microwave on 50% power for one minute.

Nutrition