23 May Starbucks to Farm

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Recreate a Starbucks favorite at home!

 

After years of raising egg laying hens, I suffer from this strange phenomenon that I like to call, “Egg Snobbery.”  (If you have had Bent Arrow Acres eggs, you know what I am talking about.)

You know you have it when you find yourself eyeing the rubbery scrambled eggs at the hotel breakfast buffet with hesitation.  Scrolling past a sad brunch shot on Instagram when you see how beige and small the eggs yolks are.  Or, having the straight up refusal of eating eggs unless they are raised on pasture and loved like ours are.

This is tricky when work and life requires a little travel.  I eat breakfast on the road often.

I love all things local and I preach local often so I know I may get a little flack for this… but sometimes when traveling I just need a Starbucks.  I need to know the Wi-Fi will be good, there will be table to work at, and there are corporate standards for bathroom cleanliness.

However, rarely do I get breakfast at Starbucks.  (Um.  Hello.  Anything in that glass case when you wait in line has got to be like 400 calories a bite.  Right?  Looking at you, croissants. )  But, I saw many friends posting about their egg sues vide bites on social media claiming that they were delicious and not that many calories.

I was skeptical.  Those little blobs… good? And, good for me?

Then one morning a few months ago, I was in need of getting work done and I was starving.  So I ordered them.

I was surprised.  They were delicious.  And, according the the sign at the register less than 200 calories.

So, naturally I had to find a way to make them at home using Bent Arrow’s eggs.

Sous-vide is a method of cooking where food like meat is placed in a bag in a water bath.  Sous-vide tools were kind of a thing last Christmas.  The last thing I need is another kitchen tool, but what I did have was this egg poacher, which kind of was the same idea.

Turns out it worked great for the egg bites. They have become great little grab-and-go breakfasts on busy mornings for us and there are so many ways to manipulate the bite with different veggies or cheese.  Have fun or make this one!


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Sous-Vide Egg Bites
 
Ingredients
  • Bacon & Gruyere
  • 6 strips bacon, cooked
  • 6 large eggs
  • ¼ cup cottage cheese
  • 2 tablespoons chopped chives
  • ¼ cup gruyere cheese, grated
  • 2 tablespoons monterey jack cheese, grated
  • 1 teaspoon hot sauce
  • 2 tablespoons butter
  • Salt and Pepper
  • Red Pepper & Spinach
  • 6 large eggs
  • ¼ cup cottage cheese
  • ¼ cup monterey jack cheese
  • 2 tablespoons parmesan cheese
  • 1 tablespoon butter
  • Salt and Pepper
  • ¼ medium red bell pepper, roasted and diced
  • ¼ cup spinach, chopped
Instructions
  1. Bacon and Gruyere
  2. Cook bacon until crispy, set aside
  3. Combine remaining ingredients using an immersion blender or a standard blender.
  4. Fill poaching pan with water and bring to a steady boil over medium heat. Place one inch piece of bacon in each poaching cup. Cover with egg mixture and cook about 7 minutes or until no longer jiggly in the center.
  5. Red Pepper and Spinach
  6. Combine eggs, cheeses, and butter with an immersion blender or standard blender.
  7. Roast or sauté red pepper and dice finely. Chop spinach finely.
  8. Add veggies to the egg mixture and stir with a fork to combine.
  9. Fill poaching pan with water and bring to a steady boil over medium heat. Cover with egg mixture and cook about 7 minutes or until no longer jiggly in the center.

 

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