- 4 eggs, 2 whole and 2 separated
- ½ cup gruyere, Swiss or Ementaller cheese
- 1/3 cup heavy cream
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground white pepper
- 1 tablespoon unsalted butter, softened
- 2 slices bacon, cooked and crumbled
- 1/3 cup caramelized onions
Assemble the sous vide machine according to manufacturer’s directions and preheat the water bath to 77 degrees C.
In the bowl of a blender combine 2 whole eggs plus 2 yolks, cheese, heavy cream and salt and blender and blend on high until smooth and frothy. Meanwhile, using a hand mixer, in a medium-size bowl beat the egg whites to soft peaks. Pour the blended egg mixture in with the egg whites and gently fold together until homogenized. Be careful not to overmix the eggs.
Prepare six 4-ounce mason jars or other sealable, heatproof jars by lightly greasing the inside of the jars with the softened butter. Divide the bacon and onions between the jars and pour the egg mixture over them. Cap each container with a lid and gently tighten to “fingertip tight”.
Transfer the jars to the water bath and cook for 1 hour.
Carefully remove the jars from the water bath and let stand at room temperature for 10 minutes. Remove the lids to prevent any condensation from dripping onto the tops of the eggs.
Serve warm. The Egg Bites can be refrigerated for up to 3 days. Reheat in a microwave for 20 seconds or in a water bath for 5 to 10 minutes.
- Source: Emeril's Test Kitchen
- Dish Type: Breakfast
- Cuisine: Contemporary American
- Cooking Method: Other
- Occasion: Any
- Effort Level: Simple