Chorizo & Cheese Egg Bomb
Sous vide egg bombs cooked in canning jars with chorizo and Monterrey jack cheese.
🍳 Cook: 1 min
Ingredients
| 4 oz | 115 g | lightly beaten eggs with salt and pepper |
| 1 oz | 28 g | Sautéed chorizo or protein/veg of choice (some people blend the ingredients and eggs in a blender; I don't. You, do you.) |
| 1 oz | 28 g | Monterrey jack cheese |
Instructions
Temperature: 78°C (172.4°F). Sous vide time: 1 Hour 0 Minutes. Serves: 2 People. Difficulty: Medium.
Directions:
- Use 4oz canning jars.
- Lubricate jars using your spray of moral and ethical choice before inserting ingredients (this step is really important).
- Put chorizo and cheese in the bottom of the jar.
- Add egg mixture making sure to leave about 1/4" at the top of the jar.
- Close jar but do not over tighten as gasses released during the cooking process need to escape.
- Send them diving into the water bath for 1 hr at 172F.
- To plate, run a butter knife along the edges and turn over onto the plate.
- At Maiz ATX, we brûlée the top after inverting it onto the plate.
From https://www.eattender.com/recipes/chorizo-and-cheese-egg-bomb