SUN-DRIED TOMATO AND GOAT CHEESE SOUS VIDE EGG BITES

Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites image

These velvety egg bites are filled with the sweet-tart flavor of sun-dried tomatoes and creamy goat cheese. Elegant enough to serve at your next brunch, or as a make-ahead breakfast for those hectic weekday mornings.

Provided by France C

Time 1h10m

Yield 6

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 2.5 g, Cholesterol 203.1 mg, Fat 11.1 g, Fiber 0.3 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 429.2 mg, Sugar 0.8 g