Prepping time: 25 minutes
Cooking time: 10-15 minutes
(excludes sous-vide cooking time)
Egg White Bites
6 egg whites, large (or 1 C egg white liquid)
¼ C cottage cheese
¼ C Fontina cheese
1 Tbsp butter, melted, plus ½ Tbsp for sautéing
¼ C spring peas
¼ C spinach, chopped
¼ C morel mushrooms, sliced
1½ tsp salt
¼ tsp white pepper
½ tsp red pepper flakes
1 tsp parsley, chopped
Pinch of salt and black pepper
Broken Lemon Vinaigrette
1 tsp shallots, minced
½ C olive oil
1½ C lemon juice, fresh or store-bought
½ tsp salt
Pinch pepper, to taste
¼ C sugar
½ Tbsp Dijon mustard
2 Tbsp Champagne vinegar
2 C arugula
For the Sous Vide Egg Bites:
In a blender, mix egg whites, cottage cheese, Fontina cheese, salt, red and white pepper, and melted butter for about two minutes or until mixed well. Pour mixture into a mixing bowl and set aside.
In a sauté pan over high heat, add butter and morels and sauté for a few minutes. Season lightly with salt and pepper and a pinch of chopped parsley. Set aside, reserving a third of the morels for garnishing.
Add spinach, spring peas, parsley, and sliced morels to the egg mixture and mix well. Pour contents into a lightly greased glass canning jar, leaving about a quarter of the jar empty to allow for expansion. Seal the jar and sous vide egg bites for one hour at 176°F (80°C).
For the Broken Lemon Vinaigrette:
Whisk together all ingredients except arugula. Toss dressing with arugula.
Top the jar with the reserved morels and serve with lemon-dressed arugula.
For more dessert recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.