Sous-Vide Truffled Scrambled Eggs

Welcome back to Truffle Tuesday!

Day one of our diet went fine. We found ourselves wanting snacks a few times, and one bottle of wine between the two of us turned out to be a bit of a challenge.  But all told, really not bad.  Still looking forward to cheat day, though :D.

IAC, today I thought we’d share this absurdly easy recipe which will be the backbone of our breakfasts throughout this diet.  It’s utterly delicious and I can’t imagine how much simpler a recipe can get.

Prep Time: 2 Minutes
Cook Time: 20 MinutesYield: 2 servings
Ingredients:

  • 6 eggs
  • 1 pinch Kosher Salt
  • 1/2 tbsp Truffle, Parmesan and Black Garlic Seasoning
Instructions:

  • Preheat water oven to 167º F.
  • Whisk the eggs and salt in a bowl and pour into a freezer bag
  • Use the water displacement method to push the air out of the bag and seal
  • Cook for 20 minutes, agitating occasionally
  • Plate the eggs, and sprinkle with Truffle, Parmesan and Black Garlic Seasoning

There are many variations we will be choosing from regarding our breakfast side dishes and these are just two so far:

1.  Eggs with black beans and mushrooms

Eggs, black beans and mushrooms - SOUSVIDE
Eggs, black beans and mushrooms – Entire meal prepared sou vide

2. Eggs with red beans and guacamole

Eggs, red beans and guacamole.
Eggs, red beans (both prepared sous vide) and guacamole.

Yes, that’s all there is to it.  Bon Appetit!

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