Steps to Make Sous Vide Pork Medallions

Bacon And Gruyere Sous Vide Egg Bites

Pork belly sous vide recipe:

Recipe Summary Bacon And Gruyere Sous Vide Egg Bites

Similar to what you'd find at a famous coffee shop, these sous vide eggs bites are double the size and have a velvety, creamy texture. They are the perfect grab-and-go breakfast on those busy weekday mornings.

Ingredients | Sous Vide Pork Medallions

4 slices bacon

6 large eggs

½ cup cottage cheese

½ cup shredded Gruyere cheese

2 tablespoons heavy cream

¼ teaspoon salt

6 (4-ounce) mason jars

1 serving cooking spray

Directions

Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (75 degrees C) according to manufacturer's directions.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Cool and chop each slice into 4 to 5 pieces.

Combine eggs, cottage cheese, Gruyere cheese, heavy cream, and salt in a blender; run blender until thoroughly blended, 15 to 20 seconds.

Spray mason jars with cooking spray. Divide bacon between each jar. Carefully pour the egg mixture over the bacon. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.

Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars and transfer to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

Reheat in the microwave at low power (30%) for about 1 minute, or in a sous vide bath for 10 to 15 minutes at 150 degrees Fahrenheit.

Info | Sous Vide Pork Medallions

prep: 20 mins cook: 1 hr 5 mins total: 1 hr 25 mins Servings: 6 Yield: 6 egg bites

TAG : Bacon And Gruyere Sous Vide Egg Bites

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