Mastering the Multi Function Cooker

50 | mu lt i -f u n c t i o n c o o k e r
1. Fill the Multi-Function Cooker with 3 quarts
(2.85 liters) warm water. Set the Multi-Function
Cooker to Sous Vide Mode and set the
temperature to 170°F (77°C). Press Start.
2. Lightly grease eight 4-ounce (125-milliliter) Mason
jars with butter. Divide bacon among the jars.
3. In the container of a blender, place eggs, milk, salt
and thyme. Process until smooth, about
10 seconds. Add cheese and process until combined.
Pour the egg mixture into the jars, leaving ½ inch of
head space in each. Seal tightly with the lids.
4. When water reaches set temperature, add the
jars to the Multi-Function Cooker. Cover and
cook for 35 minutes. Let cool on a wire rack for
15 minutes. Top with cherry tomatoes, thyme and
black pepper, if desired.
VARIATION: CARAMELIZED ONION AND
PIQUILLO PEPPER EGGS
Set the Multi-Function Cooker to Sauté/Sear Mode,
MEDIUM. Press Start. Cook ½ cup (94 grams)
sliced red onion and 1 teaspoon (5 milliliters) olive
oil, stirring constantly, until onions begin to wilt
BACON AND GRUYÈRE EGGS
Makes 8 Servings
Multi-Function Cooker Mode: SOUS VIDE
The classic flavor combination of bacon, eggs and cheese are given an elevated makeover
with these sous vide eggs. The freshly grated Gruyère gives them a lovely complexity and
would make a fine addition to any breakfast or brunch affair.
Melted butter, for greasing the jars
6 slices (219 grams) bacon, cooked and
crumbled
9 large eggs (450 grams), room temperature
3 tablespoons (45 milliliters) whole milk
½ teaspoon (1.5 grams) kosher salt
¼ teaspoon fresh thyme sprigs
1 cup (100 grams) freshly grated Gruyère cheese
Halved cherry tomatoes, fresh thyme sprigs,
ground black pepper, if desired
and caramelize, 3-4 minutes. Remove and let cool
for at least 10 minutes. Make as directed, omitting
bacon and Gruyère cheese. Divide caramelized
onions, 3 tablespoons (16 grams) chopped roasted
piquillo peppers, 6 teaspoons (12 grams) grated
Parmigiano-Reggiano cheese and 2 tablespoons
(4 grams) finely chopped fresh basil among the jars.
Top with the egg mixture. Cook as directed.
VARIATION:
ROSEMARY AND BRIE EGGS
Freeze ¹/
³
cup (29 grams) Brie cheese for 30 minutes.
Chop Brie and set aside. Make as directed,
omitting bacon, thyme, and Gruyère cheese. Add
2 additional room temperature large eggs (100
grams) and ¼ teaspoon chopped fresh rosemary to
the blender. Divide egg mixture among jars. Top with the
frozen Brie. Cook as directed.
PRO TIP
If you leave your eggs frothy when pouring into the jars,
the bubbles cook into the eggs and will remain at the
top of the jar. To eliminate froth from forming, either
spoon it off before pouring eggs into the jars or simply
let the mixture rest—this will allow the froth to dissipate.
SOUS VIDE