Savory with bacon and rich gruyere flavor, these are easy enough to make for every day but something you could serve to guests for a decadent brunch. I like to make an entire package of bacon anytime I make it by laying it on a parchment-lined baking tray and baking at 400ºF/205ºC for 16 - 20 minutes, but you'll only need 3 pieces for this recipe. Keep extra on hand for other days, or when you're ready to make more egg bites!
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Ingredients for 6
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1/4 tsp salt
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3 slices cooked bacon, cut in halves
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Extra Equipment: 6 4oz/125ml canning jars with 2-part screw-on lids
Directions
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Step 1
Set your Anova Precision Cooker for 172ºF/77.8ºC
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Step 2
In a blender or food processor, combine eggs, cheeses (or other optional dairy like cream), and salt until smooth
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Step 3
Place your jars on a work surface and push a half-slice of bacon into the bottom of each one
Step 4
Divide the egg & cheese mixture evenly among the jars
Step 5
Attach two-part lids and close to fingertip tightness. This means using only your fingertips to screw on the ring; if they are too tight, the air pressure within will not be able to release and the jars will shatter on the bath
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Step 6
Once closed, submerge the jars in the water bath and set your timer for 1 hour
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Finishing Steps
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Step 0
Remove from the bath and enjoy straight from the jar if desired! You can also slide a butter knife around the edge, pushing gently inwards as you do so to loosen the base. Invert jar onto heat-safe surface and either sear with a torch or place under broiler for a few minutes for color.
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Zutaten:
- 6 Eier
- 3-4 EL Frischkäse
- 2 EL geriebenen Käse (z.B. Ementaler)
- Salz (und ggfs. andere Gewürze)
- Speck
Zeit und Temperatur:
1 Std. bei 77,8 °C
Anmerkungen:
- Funktioniert auch gut mit Weck Gläsern
6 Eier reichen für 4 Weckgläser (klein)
- Statt Gruyere kann auch Ementaler genommen werden.
- Im Blender ausprobieren, nur Rührschüssel lässt den Ementaler fasrig.
- Wenn die Weckgläser ins Waserbad kommen dafür sorgen, dass diese nicht schwimmen/kippen können.
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