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Recipes
It’s a Beautiful Day Breakfast Toast
Poaching eggs is one of the most appreciated uses for the Sous Vide cooking method.
Perfectly Poached Eggs may be easily cooled and stored. To serve, reheat in a 140°F bath
for 1 minute.
• 2 large eggs, cold out of the refrigerator
• 8 fresh asparagus spears, trimmed
• 4 bacon strips, halved lengthwise
• 2 pieces rye, artisan, or any crusty bread
of your choice
• cream cheese: plain, chive, or vegetable
(may substitute goat cheese)
• black pepper, freshly ground
• salt
• paprika
1. Prepare bacon-wrapped asparagus. Preheat oven to 400°F.
2. Wrap a strip of bacon around each asparagus spear; secure both ends with toothpicks.
Dust with black pepper.
3. Place on a slotted grill pan and bake for 12 minutes, or Air Fry at 400°F for 12 minutes
until bacon is crispy, brown, and asparagus are tender. Check and turn several times.
4. Prepare Perfectly Poached Eggs. Following the directions outlined in the
instruction manual, assemble and program the CRUX Sous Vide Professional
Style Cooker: 167°F for 13 minutes (for runny egg whites) or 14 minutes
(for firmer, more congealed egg whites).
5. When the ready signal sounds, carefully place eggs into the water, taking care not to
break the shells.
6. During the last minutes of cooking, toast the bread.
7. When the TIME counts down to 00:00, at the 2 beep signal, using oven mitts or tongs,
carefully remove the eggs.
8. Assemble Breakfast Toasts. Smear cream cheese onto each piece of toast.
Line up 4 bacon-wrapped asparagus on each; then top with a Perfectly Poached Egg.
Season with salt, freshly ground black pepper, and a sprinkle of paprika.