These velvety egg bites are filled with the sweet-tart flavor of sun-dried tomatoes and creamy goat cheese. Elegant enough to serve at your next brunch, or as a make-ahead breakfast for those hectic weekday mornings.
Ingredients
- oil-packed sun-dried tomatoes: 0.25 cup
- balsamic vinegar: 1 tsp
- garlic powder: 0.125 tsp
- salt and ground black pepper: (to taste)
- eggs: 6 piece
- cottage cheese: 0.5 cup
- ounces goat cheese: 2 piece
- heavy cream: 2 Tbsp
- salt: 0.5 tsp
- (4-ounce) mason jars: 6 piece
- cooking spray:
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Submerge mason jars into the water bath and set timer for 55 minutes.
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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.
