Eggbite – the simple pleasures
My version of the big chain’s sousvide eggbites. This bacon and mushroom bite has a little cream in the mix and was cooked for an hour in the sousvide. Comes out perfect every time. Ideal for breakfast or if you’re on the run, it offers a little portable pleasure on the palate.
2 free range eggs
2 cooked slices of bacon, chopped
2 large closed cup mushrooms, chopped
2 tablespoons of double cream
salt and pepper to taste
Whisk 2 eggs with cream then add the chopped ingredients together with salt and pepper.
Pour the mixture into two 50 g jars with screw caps. I used two empty paté jars, properly cleaned.
Finger tighten the lids on the jars. This allows the air inside the jars to escape when placed in hot water, preventing the glass from cracking under pressure.
Place the jars in a sousvide water bath set at 78 °C for 1 hour.
Carefully remove from water and consume immediately or store in fridge once cooled.