Sous Vide Egg Bites with Avocado, Tomato, and Bacon Topping

In a bowl, whisk together the eggs, ricotta cheese, grated cheddar, salt, and pepper until smooth.

Grease the 12 (4 oz/v125 ml) glass jars with cooking spray to avoid sticking. Divide the egg mixture evenly into the jars, filling each about ¾ full.

Tighten the lids to fingertip tightness (do not over tighten).

To cook the egg bites using a Circulator (Sous Vide): Set your circulator to 170°F (75°C).

Place the jars in a vacuum machine and vacuum them.

Submerge the sealed jars in the preheated water bath and cook for 50 minutes.

Alternatively, to cook the egg bites using a Miele Steam Oven: Preheat your steam oven to 170°F (75°C) using the Sous Vide function.

Place the jars on a perforated tray and steam for 45-50 minutes, or until the egg bites are set and smooth.

In a small bowl, combine diced avocado, halved cherry tomatoes, crumbled bacon, olive oil, lemon juice, and a pinch of salt and pepper.

Mix gently and garnish with fresh chopped chives.

Once the egg bites are done and slightly cooled, open the jars and spoon the avocado-tomato-bacon topping over each one before serving.