Sausage, Egg, and Cheese Scramble Sous Vide


Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009)
Serves 1


  • 1 tablespoon (15 ml) butter
  • 1 to 2 ounces (30 to 60 g) breakfast sausage
  • 2 to 4 large eggs, well beaten
  • 2 tablespoons (30 ml)grated Mexican cheese
  • salt and pepper to taste



  1. Fill and preheat the SousVide Supreme to 167F/75C.
  2. Meanwhile, crumble sausage into a skillet, over medium high heat, and brown evenly, about 5 minutes.  Transfer to a paper towel lined bowl to drain and let cool slightly.
  3. Put the cooked sausage into a small (quart/liter) cooking pouch, add the butter, eggs and cheese, and salt and pepper to taste.
  4. Press out as much air as possible with your hands and seal only.
  5. Submerge and cook for 15 to 20 minutes, removing the pouch a time or two during the cooking period to massage the pouch gently to mix the contents.
  6. When the eggs reach the desired consistency, remove from the water bath, open and enjoy.
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