Tag Archives: sous vide breakfast

Overnight Oatmeal with Stewed Fruit Compote

Courtesy of SousVide Supreme Culinary Specialist Sophie Serves 2 Note: you can double the recipe in the same pouch for 4 servings but for more than 4 servings, use additional pouches INGREDIENTS For the oatmeal 1 cup (90g) rolled oats 3 cups (710 ml) water 1 pinch salt 1 pinch cinnamon For the stewed fruit compote ¾ cup ( 100g) dried fruit ( any mix of the following – cherries, blueberries, golden raisins, apricots, cranberries) 2 tablespoons( 25g) white sugar ½ cup (118 ml) of water 2 drops of vanilla extract 1/2 lemon, for zest, finely grated 1/2 orange, for … Read More

Sous Vide Overnight Oatmeal with Stewed Fruit Compote

It’s sometimes hard to get out of bed on those cold winter mornings. It’s even harder still to make time to cook a hot, nourishing breakfast. I am a big fan of oatmeal, but I often don’t have time for the hassle of oatmeal. I especially hate having to clean the saucepan after cooking oatmeal. It’s not hard work, but time is precious in the morning. So, I decided to experiment and see if I could use my SousVide Supreme to make oatmeal and a fruity topping the night before. That way, breakfast would be ready in a jiffy and there … Read More

Confetti Faux Omelette Scramble

Adapted from The 6 Week Cure for the Middle Aged Middle, Eades and Eades (Crown 2009) Serves 2 INGREDIENTS 5 large eggs 1 tablespoon (15 g) unsalted butter 2 tablespoons (30 ml) finely diced (cooked) red bell pepper 2 tablespoons (30 ml) finely diced (cooked) green bell pepper 2 tablespoons (30 ml) finely diced (cooked) yellow bell pepper 2 tablespoons (30m l) finely diced (cooked) white onion salt and pepper to taste INSTRUCTIONS Fill and preheat the SousVide Supreme water oven to 167F/75C. In a bowl, beat the eggs until frothy. Add the cooked peppers and onion and season the mixture … Read More

Sous Vide Eggs Za’Atar

Courtesy of Chef Michael Solomonov of Zahav, Philadelphia, PA Serves 4 INGREDIENTS For the eggs 4 large whole eggs 1 large heirloom tomato, quartered or sliced 4 ounces (114 g) Bulgarian feta (or other) diced or crumbled 1/4 teaspoon (1.25 ml) za’ atar** Kosher salt to taste For the Za’atar Spice Blend** 1/4 cup (30 g) ground sumac 2 tablespoons (12 g) ground thyme 1 tablespoon (10 g) roasted sesame seeds 2 tablespoons (12 g) ground marjoram 2 tablespoons (12 g) ground oregano 1 teaspoon (5 g) coarse salt   INSTRUCTIONS For the eggs Fill and preheat SousVide Supreme to 147F /64C.* … Read More

Easter Ham and Eggs Scramble

Serves 2 (Easy to make in multiples, but keep each pouch to this amount for even cooking.) INGREDIENTS 4 spears asparagus, trimmed and diagonally cut into 1/2-inch (1.25 cm) pieces 1/4 red bell pepper, seeded, cored, and diced small 1/4 sweet onion, peeled and diced small 1 tablespoon (14 g) butter 4 eggs, beaten well 2 ounces (57 g) cooked ham, diced small 1 ounce (30 ml) heavy cream 1/2 teaspoon Herbes de Provence Salt and pepper to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 167F/75F. In a skillet, over medium high heat, sauté the asparagus, bell … Read More

Sous Vide Quick Poached Eggs

Serves 1 to 24 INGREDIENTS 1 to 24 eggs in their shells   INSTRUCTIONS Fill and preheat the SousVide Supreme to 167F/ 75C. Gently drop the eggs (as many as you need) into the water oven. At this temperature you MUST set the timer for 15 minutes and remove the eggs at that point. (Leave them too long and you will have lovely hard boiled eggs! If you don’t want to time them, set your water oven to 148F/ 64C and leave them an hour or longer.) Gently lift the eggs from the water (using the lifting rack of the … Read More

Michael Ruhlman’s Homemade Sous Vide Yogurt

Courtesy of Michael Ruhlman (www.ruhlman.com) Yield: About 3 cups/ 0.75 liter I always have this on hand and eat some most every day. The bacteria are good for the gut and if you have a stomach bug eat this and it may help (I do). This will be loose yogurt; when you dip into the thick creamy stuff it will be soft , but hold its shape. It will weep whey, which is also tasty and good (I pour it on granola with the yogurt). For stiff-thick yogurt, Greek style, strain it through cloth for an hour, then refrigerate. INGREDIENTS … Read More

Michael Ruhlman’s Eggs Soft-Boiled Sous Vide

Courtesy of Michael Ruhlman  INGREDIENTS 1 egg per person (you can make as many as will fit into the machine)   INSTRUCTIONS Fill and preheat the SousVide Supreme to 145F/62.5C. Put the eggs in their shells (not in cooking pouches) directly onto the bottom perforated grill and cook for 45 to 60 minutes. Crack one egg into a bowl of soup or stew, onto grits or beans.

Udon with 36-hour Pork Belly

Courtesy of Stephane Lemagnen (zencancook.com) Serves 6 INGREDIENTS For the sous vide pork belly 2 pounds (0.9 kg) pork belly, skin on 1/4 cup (60 ml) kosher salt 1 teaspoon (5 ml) coriander seeds, coarsely ground 1 teaspoon (5 ml) star anise, coarsely ground 1 teaspoon (5 ml) cardamom, coarsely ground 1 teaspoon (5 ml) black pepper, coarsely ground 1/2 stick cinnamon, coarsely ground 1/4 cup (60 ml) sake 1/4 cup (60 ml) mirin 1/4 cup (60 ml) soy sauce For the dashi (udon broth) 2 quarts (1.8 liters) water 5 squares (6-inches/15 cm) dried kombu 1 cup (240 ml) tightly … Read More

Sous Vide French Toast

Courtesy of Recipe Contest Winner Adam Fields Serves 4 INGREDIENTS 8 eggs 3/4 cup (240 ml) milk 1 splash vanilla 1 pinch salt 2 large pieces day-old challah 2 tablespoons (28 g) unsalted butter, for frying   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/ 64C. In a bowl, mix eggs, milk, vanilla, and salt until well blended. Put two slices of challah into a small (quart/0.9 liter) zip-closure cooking pouch and pour in the egg mixture. Close the zipper seal of the pouch and shake to completely coat the slices with the egg mixture, then remove the air … Read More

Eggs Sous Vide

From Episode 1 – Sous Vide Basics Cooking Video Series with Sharone Hakman Serves 2 INGREDIENTS 2 large eggs 2 slices bread 2 teaspoons butter, room temperature salt and pepper to taste 2 sprigs thyme, chopped INSTRUCTIONS Fill and preheat the SousVide Supreme to 146F/64C. Put eggs in their shells directly onto the bottom perforated rack of the water oven and cook for 1 hour. Just before serving, toast the bread and butter it. Cut off the crusts, cut the slices into thirds, and arrange on a plate. Crack an egg over the toast, season with salt and pepper, and a sprinkle of … Read More

Spaghetti Carbonara with Sous Vide Egg

Recipe courtesy of Jennifer Che at tinyurbankitchen.com (Carbonara recipe adapted from Essentials of Classic Italian Cooking by Marcella Hazan) INGREDIENTS 4 large eggs 1 pound (453 g) pasta 1/3 pound (136 g) pancetta 2 tablespoons (30 ml) extra virgin olive oil 3 cloves garlic, smashed and peeled 1/4 cup (60 ml) dry white wine 1/4 cup (45 g) grated Romano 1/2 cup (90 g) grated Parmigiano-Reggiano 2 tablespoons (30 ml) chopped fresh parsley Black pepper, freshly ground, to taste   INSTRUCTIONS Fill and preheat the SousVide Supreme to 147F/ 64C.  Gently put the eggs, in their shells, onto the bottom … Read More