How to Make: Sous Vide Egg Bites

A lot of people talking about these on cooking sites and social media. It turns out Starbucks were developing breakfast recipes and the demand was for more non-bread based dishes - so the Sous Vide Egg Bites were born.

Here is out version, you can add your own ingredients and treat the egg mixture like that of a quiche (boiled quiche doesn't sound as good, right?) so you can add heavy cream, different cheeses and fillings.

Take a look at our step by step guide and video recipe, have fun and go mad with your own ideas. They steady Sous Vide cooking process will ensure you get beautifully silky Egg Bites every time!

As some of you know, I do my own video recipes and if you'd rather watch the video guide, here it is!

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Carry on viewing for the Step by Step written guide though.

You will need:

• x4 large free range eggs
• x1 pack of streaky bacon
• x1 pack of cheese (we used an aged, gouda)
• 100g of cream cheese

• x2 round 125ml Clip-top jars (we used the Kiln variety).

Firstly, bake your bacon in the oven. We made ours into a bacon weave so we could cut it nicely into the Glass pots but you can just cook it as normal and then break it into smaller pieces.

If you DO want to make a bacon weave here's our "How to make a Bacon Weave" Instructable: https://www.instructables.com/id/How-to-Make-a-Baco...

We baked our bacon at 180C/350F for 20 mins until crispy, but not too crispy!

Once baked, allow them to cool and then using a pot, cut circles out of the weave and leave to one side.

Break the eggs into a large bowl and whisk thoroughly

Add the cream cheese and keep mixing

Add your favourite cheese, and mix in

Season with salt and pepper

Pour into a jug to make it easier to manage later

Now grease your jars with a paper towel. The leftover bacon grease works superbly well here, just try not to get any burnt bits in it too.

Once Greased, place the circular bacon weave into the jars and push them to the bottom

Now pour in the egg mix, leaving a small space at the top in order to close the lids without any loss of mixture.

Set your Water Bath to 77.8C / 172F and once reached, place the pots into the bath so they are resting upright on a flat surface. You may want to use some cooking tongs to put them in the water as nearly 80C is HOT!

After the hour is complete remove the pots, dry them with paper towel and leave to cool a little

Once they have cooled, remove the lids and turn them upside down onto a serving plate.

If you have greased the pots well enough the mixture (which is relatively solid) should slide out fully intact.

Serve immediately or leave them in their pots, in the refrigerator and they are great to eat several days later. In fact you could make enough for the week and you have your breakfast all ready and prepared for you (you can heat them back up in the water bath or microwave).

Thanks for taking a look at our Instructable, please leave any comments below and if you do make these yourself then let us know!

After the jump, there's another chance to view our full Video Recipe

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