Artichoke and Roasted Pepper Egg Cups

These sous vide egg cups are like the creamy middle of a quiche but without the carb-loaded crust.

Course Breakfast, Brunch

Cuisine American

Keyword Artichoke, Breakfast, Brunch, Eggs, Guyere Cheese, Roasted Red Pepper, Sous Vide

Prep Time 10

Cook Time 1

Servings 4 egg cups

8 large cage-free organic eggs buy the good ones - it makes a difference
½ c. heavy cream or Greek yogurt
½ t. season salt such as Lawry's
¼ t. fine ground black pepper
¼ t. crumbled dried oregano
4 oz. shredded sharp cheese such as Gruyere or crumbled Feta white cheddar or dry-aged Gouda work well too
4 roasted piquillo peppers blotted dry and roughly chopped
3 large canned artichoke bottoms rinsed and roughly chopped

Add enough water to a large pot or heatproof container and set your precision cooker to 167 degrees F. Ensure you have enough water so that the jars will be covered by at least an inch once submerged.
Whisk together the eggs, cream or yogurt, salt, pepper, and oregano. Add three ounces of the cheese. Pour the egg and cheese mixture evenly into the four jars. Mix together the artichokes and peppers and divide equally into the jars. divide the remaining cheese between the four jars. With a small spoon, gently mix the vegetables and cheese so they will be evenly distributed.
Wipe clean the mouth of the jars and place on the lids and rings. Tighten just until firm with your fingers. (Do not over-tighten or they will not have room to expand and could burst in the pot). Once your precision cooker has reached 167 degrees gently place your jars in the pot. A pair of canning tongs is extremely helpful to get them in and out. Place a mug or bowl filled with water on each one to help them stay submerged.
Note: The temperature will drop slightly when you first put the jars in since they are colder than the water. But, the temperature will adjust itself. Cook the jars for 60 minutes, remove them from the pot, and carefully remove the lids.
If you are not going to eat them right away, allow them to cool with the lids still on for about 30 minutes then store in the refrigerator for up to a week. When ready to eat, remove the lid and microwave on high for about 60 seconds.