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Written by Jason Logsdon
Watch out Starbucks, here's an easy egg cup bite you can make at home with sous vide. The best part is that you can add any of your favorite ingredients! This version has bacon, broccoli, cheddar cheese and shallots for a super-flavorful breakfast meal. These egg cup bites were first popularized by Starbucks but are really easy to make at home. You can use any ingredients you want to flavor them but my favorite is broccoli, cheddar cheese and bacon. For a lighter egg you can replace the cream with milk, or use 1/4 cup cream cheese for a denser egg. You can make them in any glass container but the 1/4 pint or 1/2 pint work really well. I've also made them in ramekins which create a great shape for the egg. You can learn more about eggs from my How to Sous Vide Chicken Egg Bites If you would like more information about the modernist techniques, ingredients, and equipment used in the bacon cheddar broccoli egg cup bites recipe you can check out the following. Want more great content like this? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Modernist Tools, Ingredients, and Techniques Used
Sous Vide Bacon Cheddar Broccoli Egg Cup Bites Recipe
Ingredients for Sous Vide Bacon Cheddar Broccoli Egg Cup Bites
For the Eggs
Cooking Instructions for Sous VideBacon Cheddar Broccoli Egg Cup Bites
For the Eggs
Preheat a water bath to 170°F (76.6°C).
Whisk or blend together the eggs, cheese and cream. Stir in the broccoli, bacon, and shallots. Pour into 4 Mason jars and finger tighten the lids. Place in the water bath and cook for 60 minutes.
Remove from the water bath and serve by running a knife along the inside of the jar.
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All tags for this article:Egg, Recipe, Sous Vide, Sous Vide Egg , Sous Vide Egg Bites, Sous Vide Recipes
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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