Ingredients:

  • 6 large eggs (about 360 grams)
  • 1/2 cup (120 ml) heavy cream
  • 1 tsp (5 ml) salt
  • 1/2 tsp (2 g) black pepper
  • 1 cup (30 g) fresh spinach, chopped
  • 1/2 cup (60 g) shredded cheese (cheddar, gouda, or your favorite)
  • Optional: diced cooked bacon or diced bell peppers for extra flavor

Instructions:

  1. Preheat the sous vide water bath to 172°F (78°C).
  2. In a blender, combine eggs, heavy cream, salt, and black pepper. Blend until smooth.
  3. Stir in chopped spinach and shredded cheese (and any optional ingredients).
  4. Pour the mixture into vacuum-sealed bags or individual jars; fill to about ¾ full.
  5. Seal the bags or close the jars, leaving some space for expansion.
  6. Submerge the sealed bags or jars in the water bath and cook for 1 hour.
  7. Carefully remove from the water bath and let cool for a few minutes before serving.
  8. To serve, you can either enjoy them warm directly from the jars/bags or refrigerate and reheat later.