Breakfast Sous Vide Egg Bite Slider

Breakfast Sous Vide Egg Bite Slider

gochujang drizzle, avocado mash

Ahead of time:
  • For sous vide eggs: combine: 50/50 mixture of whole eggs and cottage cheese in blender.
  • add in cooked bacon bits and grated gruyere cheese to egg/cheese mixture
  • pour mixture into silicone molds. Seal. Immerse in water bath.
  • Set temperature of water bath to 170 degrees for 1 hour.
  • Unmold and reserve egg bites in cooler
Assembly:
  • toast small Costanzo Kaiser roll #5580 and butter each side
  • 1oz. mashed avocado on bottom or roll
  • sear egg bite on high heat surface
  • drizzle gochujang sauce over top of egg bite
  • close buttered roll

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