Bacon and Gruyère Eggs
Crisp bacon meets a silky blend of eggs, milk, thyme, and nutty Gruyère. Cooked gently in Mason jars using the sous vide method, each serving is topped with cherry tomatoes, thyme, and black pepper for a vibrant, savory finish.
Ingredients
Makes 8 servings
- Melted butter, for greasing the jars
- 6 slices (219 grams) bacon, cooked and crumbled
- 9 large eggs (450 grams), room temperature
- 3 tablespoons (45 milliliters) whole milk
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon fresh thyme sprigs
- 1 cup (100 grams) freshly grated Gruyère cheese
- Halved cherry tomatoes, fresh thyme sprigs, ground black pepper, if desired
Directions
Fill The Sous Multi-Function Cooker with 3 quarts (2.85 liters) warm water. Set The Sous to Sous Vide Mode and set the temperature to 170°F (77°C). Press Start.
Lightly grease eight 4-ounce (125-milliliter) Mason jars with butter. Divide bacon among the jars.
In the container of a blender, place eggs, milk, salt, and thyme. Process until smooth, about 10 seconds. Add cheese and process until combined. Pour the egg mixture into the jars, leaving ½ inch of head space in each. Seal tightly with the lids.
When water reaches set temperature, add the jars to the Multi-Function Cooker. Cover and cook for 35 minutes. Let cool on a wire rack for 15 minutes. Top with cherry tomatoes, thyme, and black pepper, if desired.
Variations
CARAMELIZED ONION AND PIQUILLO PEPPER EGGS
Set the Multi-Function Cooker to Sauté/Sear Mode, MEDIUM. Press Start. Cook ½ cup (94 grams) sliced red onion and 1 teaspoon (5 milliliters) olive oil, stirring constantly, until onions begin to wilt and caramelize, 3-4 minutes. Remove and let cool for at least 10 minutes. Make as directed, omitting bacon and Gruyère cheese. Divide caramelized onions, 3 tablespoons (16 grams) chopped roasted piquillo peppers, 6 teaspoons (12 grams) grated Parmigiano-Reggiano cheese, and 2 tablespoons (4 grams) finely chopped fresh basil among the jars. Top with the egg mixture. Cook as directed.
ROSEMARY AND BRIE EGGS
Freeze 1/3 cup (29 grams) Brie cheese for 30 minutes. Chop Brie and set aside. Make as directed, omitting bacon, thyme, and Gruyère cheese. Add 2 additional room temperature large eggs (100 grams) and ¼ teaspoon chopped fresh rosemary to the blender. Divide egg mixture among jars. Top with the frozen Brie. Cook as directed.
Pro Tip
If you leave your eggs frothy when pouring into the jars, the bubbles cook into the eggs and will remain at the top of the jar. To eliminate froth from forming, either spoon it off before pouring eggs into the jars or simply let the mixture rest — this will allow the froth to dissipate.
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