Sous Vide Chorizo and Goat Cheese Egg Bites with Avocado Foam

Ingredients

• 8 Large Eggs
• 200 g Mexican Chorizo
• 100 g Goat Cheese
• 0.5 cup Heavy Cream
• 2 Ripe Avocado
• 2 tbsp Lime Juice
• 0.25 cup Cilantro
• 1 tsp Salt

Instructions

1. 1

   Preheat sous vide water bath to 172°F (78°C).

2. 2

   Brown chorizo in a skillet until crispy, then drain excess fat.

3. 3

   In a blender, combine eggs, heavy cream, and goat cheese until completely smooth.

4. 4

   Grease 8 small canning jars. Divide chorizo among jars, then pour egg mixture over.

5. 5

   Seal jars finger-tight and submerge in water bath for 60 minutes.

6. 6

   While cooking, blend avocado, lime juice, and cilantro with a splash of water until aerated and light.

7. 7

   Remove jars, let cool slightly, and top with avocado foam before serving.