Method

For the Sous Vide Egg Bites:
In a blender, mix egg whites, cottage cheese, Fontina cheese, salt, red and white pepper, and melted butter for about two minutes or until mixed well. Pour mixture into a mixing bowl and set aside.

In a sauté pan over high heat, add butter and morels and sauté for a few minutes. Season lightly with salt and pepper and a pinch of chopped parsley. Set aside, reserving a third of the morels for garnishing.

Add spinach, spring peas, parsley, and sliced morels to the egg mixture and mix well. Pour contents into a lightly greased glass canning jar, leaving about a quarter of the jar empty to allow for expansion. Seal the jar and sous vide egg bites for one hour at 176°F (80°C).

For the Broken Lemon Vinaigrette:
Whisk together all ingredients except arugula. Toss dressing with arugula.

To serve:
Top the jar with the reserved morels and serve with lemon-dressed arugula.

For more dessert recipes like this, visit Sous Vide Magazine.

Recipe provided by our partners at Cuisine Solutions.