Sous Vide Egg Bites with Sun-Dried Tomatoes and Goat Cheese

Ingredients

• ¼ cup oil-packed sun-dried tomatoes
• 1 teaspoon balsamic vinegar
• 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

Step 1

Fil a large pot with water and attaching your sous vide cooker. Set it to 170°F (77°C) and let it come up to temperature. Meanwhile, drain the oil from the sun-dried tomatoes, but save about half a teaspoon. Chop the tomatoes finely, then mix them in a small bowl with the reserved oil, a splash of vinegar, garlic powder, salt, and pepper. Give it a good stir and set it aside.

Step 2

Blend together the eggs, cottage cheese, goat cheese, heavy cream, and half a teaspoon of salt until everything is smooth and well combined—this should take about 15 to 20 seconds. Lightly spray some mason jars with cooking spray, then spoon the tomato mixture evenly into each jar. Pour the egg mixture on top, leaving a bit of space at the top. Screw the lids on just until they’re snug but not too tight—over-tightening can cause the jars to crack in the hot water.

Step 3

Carefully lower the jars into the water bath and cook them for 55 minutes. When they’re done, take the jars out and place them on a cooling rack. You can run a knife around the edges and invert the egg bites onto a plate, or just eat them straight from the jar if you like. Any leftovers can be cooled completely and stored in the fridge for up to a week.