Pseudo Sous Vide Eggs

DreeLuvsRecipes

9 large eggs

2 ounces grated cheese (gruyere, Monterey jack)

6 ounces cream cheese

6 Tbs heavy cream

¾ teaspoon salt

¾ cup bacon crumbles

Put the bacon in the silicone molds.

Whisk together the eggs, cream cheese, heavy cream, and salt until frothy. Pour into the molds and sprinkle with cheese (leave ½" or more for expansion).

Add 2 cups of water to the liner and use a steaming rack. Stack the molds (offsetting to stack) and seal the pot. Steam at high pressure for 8 minutes and allow NPR for 10 minutes. Remove from the pot carefully and uncover. Cool slightly and turn them over carefully onto the serving plate.

You can lightly brown these under the broiler.

You can store them in the fridge until ready to eat. Reheat gently.

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