Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites recipe
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Ingredients
- ¼ cup oil-packed sun-dried tomatoes 1 teaspoon balsamic vinegar ⅛ teaspoon garlic powder salt and ground black pepper to taste 6 large eggs ½ cup cottage cheese 2 ounces goat cheese 2 tablespoons heavy cream ½ teaspoon salt 6 (4-ounce) mason jars cooking spray
Nutrition Info
- 152.8 caloriescarbohydrate: 2.5 gcholesterol: 203.1 mgfat: 11.1 gfiber: 0.3 gprotein: 11 gsaturatedFat: 5.3 gservingSize: -sodium: 429.2 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites
Directions
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Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender, mix until thoroughly blended, 15 to 20 seconds.
Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. 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.
Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.