This recipe recreates the same texture of sous vide egg bites without the sous vide. The small medallion-shaped egg treats are perfectly cooked and fluffy and soft in the center. They are very easy on-the-go and reheat well in an oven or a microwave. 

The magic of sous vide is in the fact that the food is submerged in a temperature controlled water bath. In order to ensure an even cook on the egg bites without the use of a sous vide, the eggs are cooked in the oven, in a cupcake pan that is submerged in a water bath. By using this technique, we ensure that the temperature of the eggs does not go above the boiling point of water. This way, the eggs are baked slowly in an even temperature to achieve the same light and airy texture.

The cream cheese in this recipe is a must — it melts slightly in the oven and gives the egg bites an even softer center. The leeks add a subtle onion flavor to the eggs, however they can be substituted with another filling of your choice. Keep in mind that the filling must be cooked before being added to the eggs since it will not receive enough heat in the oven to fully cook.  These egg bites can be prepared ahead of time and store well in an airtight container in the fridge for three to four days. They can be reheated in the oven or microwave briefly before serving.  

Leek and Cream Cheese Egg Bites

Course: Breakfast, BrunchDifficulty: Medium

Servings

6

egg bites

Prep time

10

minutes

Cooking time

40

minutes

Ingredients

• 2 tbsp butter

• 3 oz cream cheese

• 6 eggs

• 1 cup chopped leeks
  

Directions

• Preheat the oven to 350ºF. 
• In a non-stick pan, melt 1 1/2 tbsp of butter. Once hot, add the leeks and sauté until fully cooked (8-10 min).
• Using the remaining 1/2 tbsp of butter, butter 6 cups of a cupcake pan.
• Beat eggs well in a bowl and add salt and pepper to taste. 
• Split the egg mixture between the prepared cupcake pan cups filling them about 3/4 of the way. Sprinkle sautéed leeks evenly between each cup and top with some cream cheese. Cover the cupcake pan with foil.
• Make a water bath by placing a large baking dish in the oven and place the cupcake pan inside it. Fill the larger baking dish with hot water so that the water reaches approximately 2/3 of the height of cupcake pan.   
• Bake in the preheated oven for 15 minutes. Then carefully remove the foil and bake for another 5-10 minutes until the eggs are just set in the center. You can check this by gently shaking the pan (careful with the hot water). You want the center to jiggle slightly, but it should not be too watery.
• Very carefully, remove the cupcake pan from the oven and allow it to rest for 1-2 minutes before removing the egg bites from the pan.

Notes

• You can store these egg bites in an air-tight container in the fridge for 2-3 days.