Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites
Description
These velvety egg bites are filled with the sweet-tart flavor of sun-dried tomatoes and creamy goat cheese. Extra egg bites last in the fridge for 1 week and they are keto.
Ingredients
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1/4 cup oil-packed sun-dried tomatoes
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1 teaspoon balsamic vinegar
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1/8 teaspoon garlic powder
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salt and ground black pepper to taste
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6 large eggs
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1/2 cup cottage cheese
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2 ounces goat cheese
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2 tablespoons heavy cream
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1/2 teaspoon salt
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6 (4-ounce) mason jars
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cooking spray
Directions
1
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
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
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
Submerge mason jars into the water bath and set timer for 55 minutes.
5
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.