For those of you who have been to cooking classes this past year, know I love my Sous Vide. So much that I am the proud owner of two. I like the Sous Vide for healthy prep, and for entertaining. I think these mason jar eggs fit into both categories. The flavor profiles are endless and what ever you might enjoy. The are great for a weekend brunch, and great to make a dozen at the beginning of the week, and reheat in the microwave each morning before work.
You will also need 4 ounce mason jars, that you can get at most grocery stores, Walmart or Ace Hardware. I use my Magic Bullet because its the perfect size, but any blender will do. A container for cooking you can use a soup pot or a plastic container like mine above https://amzn.to/2SQ1bSR
Think about toppings and flavor components for the bottom of your mason jars. What ever toppings you want them the be chopped small or cheeses finely grated. Remember you are working with a 4 ounce jar, so you don’t want to over fill with toppings, there will be no room for the egg. Prosciutto, ham, bacon, mushroom, peppers, sun dried tomato, asparagus, cheddar, mozzarella, parmesan.
Crack six eggs in your blender, add 4 ounces of cream cheese (or mascarpone, neufchâtel cottage cheese) 1/4 cup cream (or whole milk, low fat, almond milk) I realize everyones diets are different in todays world, use the ingredients that work for you.
Pour the blended egg mixture over your toppings. Place the tops on the mason jars and seal. Do not over tighten the lid, use the two finger method to tighten, do not use your whole hand, Place in your preheated water 170* and cook for 45 minutes.
1/4 cup cream ( or whole milk, low-fat, almond, coconut)
salt & pepper
Cheese of your choice finely grated or chopped
Meat if you like bacon, ham, prosciutto, pancetta finely chopped
Veggies mushrooms, asparagus, peppers, mushrooms, sun dried tomatoes, what ever you like finely chopped
Preheat water in the Sous Vide to 170*
Egg Mixture – In blender add the eggs, cream cheese, cream, pinch of S & P. Blend until smooth.
Mason Jars – spray jar with olive oil, sprinkle some topping in the bottom. Do not over fill, remember these are 4 ounce jars and you need room for the egg mixture. If prepping for the week make two of one flavor, two of another etc so that you have a variety. Asparagus, sun-dried tomato & parmesan – ham, red pepper & cheddar – bacon, mushroom & mozzarella.
Place the lids on the mason jars, just using to fingers tighten. Do not over tighten, if you do the bottom of the jar will break in the hot water. Yes I have done this…… its not the end of the world, but you would like to avoid it.
Place jars in the preheated water 170* and cook for 45 minutes. Remove the jars from the water and let cool for a few minutes. Open the jar, take a knife and run around the edge to un mold. Serve with toast, arugula tomato salad & avocado slices.
To re – heat, remove the lid of the mason jar and place in the microwave. Heat at 20 second intervals. Check, it should not take long.