Name: Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Oil-packed sun-dried tomatoes - ¼ cup; Balsamic Vinegar - 1 teaspoon; Garlic powder - ⅛ teaspoon; Salt and ground black pepper to taste - ⅛ teaspoon; Eggs - 6 large; Cottage cheese - ½ cup; Goat cheese - 2 ounces; Heavy cream - 2 tablespoons; Salt - ½ teaspoon; 6 (4-ounce) mason jars - ½ teaspoon; Cooking spray - ½ teaspoon

Ingredients for - Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites

1. Oil-packed sun-dried tomatoes ¼ cup

2. Balsamic Vinegar 1 teaspoon

3. Garlic powder ⅛ teaspoon

4. Salt and ground black pepper to taste ⅛ teaspoon

5. Eggs 6 large

6. Cottage cheese ½ cup

7. Goat cheese 2 ounces

8. Heavy cream 2 tablespoons

9. Salt ½ teaspoon

10. 6 (4-ounce) mason jars ½ teaspoon

11. Cooking spray ½ teaspoon

How to cook deliciously - Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

Submerge mason jars into the water bath and set timer for 55 minutes.

5 . Stage

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.