Florentine Scramble Sous Vide | Recipe by sousvidetools.com
Florentine Scramble Sous Vide
- COOK TIME: 20 Minutes
- PREP TIME: 10 Minutes
- DIFFICULTY: Easy
- SERVES: 2
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 g) diced onion
- 1 clove garlic, minced
- 4 or 5 large eggs
- 280 g chopped spinach
- ¼ teaspoon (1.25 ml) salt
- ¼ teaspoon (1.25 ml) black pepper
- dash freshly grated nutmeg (2 or 3 swipes across the grater)
Did you think your Sous Vide machine had to be reserved just for fancy ingredients? Allow me to correct you – other than the spinach, which is more than accessible, most of these ingredients can be found in your store cupboard and would make a delicious dinner or sublime Sunday breakfast!
- Fill and preheat the water bath to 75C.
- Meanwhile, in a small frying pan, heat up the olive oil and sauté the onion and garlic until clear. Allow to cool.
- Put the spinach into a clean kitchen towel, bring all the corners together, and twist tightly to wring out any moisture it may have, especially if you use frozen spinach which you must thaw before you do! (It will stain the towel, so use an old one.)
- In a bowl, beat the eggs until light and frothy.
- Pour the eggs into a small (quart/liter) cooking pouch. Add the spinach, garlic, and onions.
- Press as much air as possible from the pouch and seal only. (Do not attempt to vacuum seal liquids using a suction vacuum sealer.)
- Place fully in the water oven and cook for 15 to 20 minutes, removing the pouch a time or two during the cooking process to massage the contents.
- When the eggs have reached the desired consistency, remove and enjoy.
Add 1 to 2 ounces crisply cooked pancetta (crumbled or diced) and ¼ cup Parmesan cheese to the egg mixture in step 5.