RECIPES
XII.
Eggs with Avocado Toast
METHOD
1.
2.
3.
4.
Place Sous Vide Cooker in a water bath and preheat to 145°F.
Add whole eggs directly to water bath and cook 1 hour.
Fan avocado slices over toasts. Squeeze lemon juice over avocado. Sprinkle with feta cheese and mint. Season with salt
and pepper.
One at a time, crack cooked eggs into a small bowl. Using a slotted spoon, lift each egg from bowl, leaving behind any
watery egg white that falls away. Place 2 eggs on each piece of avocado toast and sprinkle with salt and pepper. Serve
immediately.
Serves: 6
INGREDIENTS
Make-Ahead: After cooking, eggs can be kept warm up to 3 hours in a water bath with Sous Vide Cooker set to 140°F.
Eggs can be cooked, immediately chilled in an ice bath, and refrigerated up to 5 days before serving. Rewarm for 15
minutes in a Sous Vide Cooker set to 140°F.
12 large eggs
2 avocados, peeled, pitted, sliced
Six 3/4-inch-thick slices sourdough or seeded bread, toasted
1/2 lemon
1/2 cup coarsely crumbled feta cheese
2 tbs finely chopped fresh mint
Prep Time: 5 minutes
Cook Time: 1 hour
Prep Time: 25 minutes, plus 2 hours chilling time
Cook Time: 1 hour 45 minutes
Strawberry Cheesecake Parfaits
METHOD
1.
2.
3.
4.
5.
6.
Place Sous Vide Cooker in a water bath and preheat to 175°F.
In a food processor, blend cream cheese and 1 1/4 cups sugar until smooth, occasionally scraping down sides of bowl
with a flexible spatula. Add 2 tsp lemon zest, 1 tbs lemon juice, and vanilla and pulse to combine. Add eggs and pulse
until blended.
Pour batter into a gallon size zip top bag. Using water displacement method, submerge bag in water bath. Alternatively,
pour batter into a vacuum bag and seal. Submerge bag in water bath. Cook, agitating bag occasionally, for 1 hour and 45
minutes.
Prepare an ice bath. Submerge bag with cooked cheesecake in ice bath for 10 minutes, or until chilled. Pour cheesecake
into a bowl and whisk until smooth.
Meanwhile, in a medium bowl, toss strawberries with 1 tbs lemon juice and 1/4 cup sugar to coat. Set aside, stirring
occasionally, for 20 minutes, or until sugar has dissolved and strawberries begin to release their juices. Reserve 1 1/2
cups strawberry mixture in refrigerator.
Spoon heaping 2/3 cup cheesecake mixture into bottoms of 6 glass dessert coupes. Top each with 2 tbs graham cracker
crumbs and 1/4 cup strawberry mixture. Repeat layering cheesecake and graham cracker crumbs 1 more time. Lightly
cover parfaits with plastic wrap and chill for 1 to 2 hours, or until firm. Top with reserved strawberries and serve.
INGREDIENTS
Make-Ahead: Cooked cheesecake mixture can be made up to 2 days ahead, covered and refrigerated. Stir to loosen
cheesecake before assembling parfaits.
Four 8-oz packages cream cheese, room temperature
1 1/2 cups sugar, divided
1 lemon, zested, juiced
1 tsp pure vanilla extract
4 large eggs
1 lb small strawberries, hulled, quartered
9 graham cracker sheets, coarsely ground (about 1 1/2 cups)
Serves: 6
13
14
