Our sweet potato egg bites offer a fun way to incorporate more veggies into your meal. In this recipe, we guide you through making our breakfast in a jar using the sous vide method of cooking.
Course Breakfast
Prep Time 10 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Servings 12(click to scale)
Calories 410kcal
Ingredients
2clovesfresh garlic peeled and chopped
1-1/4tspkosher salt
1tspolive oil
4eachavocados
2/3cupfresh sweet potatopeeled and diced
1/2tspground black pepper
8ozfresh green tomatillo
2eachfresh serrano chili peppers
4Tbspfresh cilantrochopped
2tsporganic apple cider vinegar
6eachegg
1/2cupcream cheese
1/4cupfresh basilchopped
1/2cupshredded cheddar cheese
2Tbspextra-virgin olive oil
6slicesseedless baguette bread
3cupsfresh baby arugula
18eachfresh cherry tomatoesquartered
2tspfresh lemon juice
Instructions
Separate garlic cloves and 1/2 cup water, kosher salt, black pepper, extra virgin olive oil, and avocado.
Toss diced sweet potato in 1 tsp olive oil and 1/4 tsp salt & 1/4 tsp pepper. Lay out baking tray and roast in oven at 400°F until caramelized and tender (about 12 minutes).
While the sweet potato is roasting, prepare avocado tomatillo salsa. Peel and pit 1 avocado. In a blender or food processor, combine the tomatillos, 2 garlic cloves, serrano peppers, cilantro, avocado, 2 tsp vinegar, 1/2 tsp salt, and 1/2 cup water. Process until smooth. Can add more water if needed. Set aside. Yield: 24 Tbsp (serving size: 2 Tbsp)
Combine eggs, 1/4 tsp salt, cheddar cheese and cream cheese in a blender; mix until smooth. Distribute sweet potato and basil evenly between the 4oz mason jars, add egg mixture to 4oz line. Repeat for all jars. Place 2 part lid on jars and finger tighten only. If you overtighten the gas won't release and the jars could break while cooking.
Submerge jars on the stove in 172°F water and cook for 1 hour until internal temp reaches 165°F. Remove from water bath and let stand 5 minutes. Brush baguette slices with 1 Tbsp extra-virgin olive and toast on a hot griddle or flattop until golden brown. Cut in half on a bias (45 degree angle).
Mix 1 Tbsp extra-virgin olive oil, 2 tsp lemon juice, arugula, cherry tomatoes, 1/4 tsp salt and 1/4 tsp black pepper.Smear 2 Tbsp. salsa on a plate. With the back edge of a butter knife, carefully run the blade around the inside of the jar to loosen the egg. Remove and plate. Add a fresh tossed salad, crostini and sliced avocado.