Egg Bites

300g - eggs, about 6 large
300g - heavy cream
3g - salt, more as needed
- cherry tomatoes, optional, as needed
- pine nutes, optional, as needed
- olive oil, optional, as needed
- basil, optional, as needed
- black pepper, optional, as needed
my sous-vide cooker
large pot
4 oz mason jars x6t
about 30 minutes 6 servings



Heat My Sous-Vide to 185°F/85°C

Blend base mixture
Crack eggs into the blender and add heavy cream with a sprinkle of salt
Blend on medium-high speed until smooth

Fill jars and seal
Fill jars with the mixture evenly
Tap jars on a table to remove bubbles before placing lids on top
Seal jars finger tight – do not overtighten as they may crack

Cook for 25 minutes
Lower jars into the water

Serve with toppings as desired