Sous Vide Egg Bites with Red Peppers and Feta

Sous Vide Egg Bites with Red Peppers and Feta
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 6 large eggs
  • 1 tablespoon sour cream
  • 1/2 cup crumbled feta cheese
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon dried crushed red pepper
  • 1/4 cup finely chopped roasted red peppers 
  • 2 tablespoons finely chopped fresh basil
  • Equipment needed: 6 (4-ounce) canning jars with lids

Directions

  1. Select sous vide mode on slow cooker and set temperature to 172°F. Set timer for 1 hour. 
  2. To a blender or food processor add eggs, sour cream, feta, salt, black pepper and crushed red pepper. Blend or process at medium speed until mixture is smooth, about 20 seconds. 
  3. Add the roasted red peppers and basil to the egg mixture and pulse briefly to combine. 
  4. Spray the inside of the jars with nonstick cooking spray.  
  5. Divide egg mixture evenly among the jars. Seal the jars with the lids.
  6. When water reaches set temperature, add the jars to the water bath and press start.
  7. When cooking time has ended, remove the jars from water bath and open.  
  8. If desired, remove egg bites from the jars by gently sliding a butter knife around the edge of the jar and inverting onto a serving dish. Egg bites may be placed under a broiler for a few minutes if a browned surface is desired. 

Serves: 6

 

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