These delightful egg bites are infused with the rich flavors of sun-dried tomatoes and goat cheese, making for an exquisite breakfast or brunch option. Cooked to perfection using sous vide, they are creamy, savory, and incredibly easy to prepare.
Ingredients
1/2 cup sun-dried tomatoes
1/2 teaspoon olive oil
1 teaspoon vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
6 large eggs
1/2 cup cottage cheese
1/4 cup goat cheese
1/4 cup heavy cream
Method
Start by filling a large pot with water and attach your sous vide immersion cooker. Set the temperature to 170°F (77°C) according to your device's instructions.
Drain the sun-dried tomatoes, reserving 1/2 teaspoon of the oil for later. Finely chop the tomatoes and mix them in a bowl with the reserved oil, vinegar, garlic powder, salt, and pepper. Set this mixture aside.
In a blender, add the eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon of salt. Blend for 15 to 20 seconds until the mixture is completely smooth.
Lightly spray mason jars with cooking spray. Spoon the sun-dried tomato mixture into each jar, then pour in the egg mixture. Tightly secure the lids, ensuring they are snug but not overly tight to prevent bursting during cooking.
Submerge the jars into the preheated water bath and set a timer for 55 minutes.
Once cooked, carefully remove the jars and place them on a cooling rack. Use a knife to gently loosen the edges of the egg bites before flipping them out onto a plate, or enjoy directly from the jars. Any leftover jars can be cooled completely and stored in the refrigerator for up to one week.
