Sun Dried Tomato And Goat Cheese Sous Vide Egg Bites Food

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SUN-DRIED TOMATO AND GOAT CHEESE SOUS VIDE EGG BITES



Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites image

These velvety egg bites are filled with the sweet-tart flavor of sun-dried tomatoes and creamy goat cheese. Elegant enough to serve at your next brunch, or as a make-ahead breakfast for those hectic weekday mornings.

Provided by France C

Categories     Breakfast and Brunch     Eggs

Time 1h10m

Yield 6

Number Of Ingredients 11

¼ cup oil-packed sun-dried tomatoes
1 teaspoon balsamic vinegar
⅛ teaspoon garlic powder
salt and ground black pepper to taste
6 large eggs
½ cup cottage cheese
2 ounces goat cheese
2 tablespoons heavy cream
½ teaspoon salt
6 (4-ounce) mason jars
cooking spray

Steps:

  • Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
  • Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
  • Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
  • Submerge mason jars into the water bath and set timer for 55 minutes.
  • Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 2.5 g, Cholesterol 203.1 mg, Fat 11.1 g, Fiber 0.3 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 429.2 mg, Sugar 0.8 g

SUN-DRIED TOMATO AND GOAT CHEESE TARTS



Sun-Dried Tomato and Goat Cheese Tarts image

Make and share this Sun-Dried Tomato and Goat Cheese Tarts recipe from Food.com.

Provided by JillAZ

Categories     Cheese

Time 1h15m

Yield 30 tarts, 8 serving(s)

Number Of Ingredients 11

8 ounces pie crusts, unbaked
1 egg
1/4 cup whole milk
1 tablespoon dry sherry
2 teaspoons chopped basil
1 garlic clove, minced
1 1/2 teaspoons flour
1/2 teaspoon white pepper
1/2 cup crumbled fresh goat cheese
3 tablespoons minced sun-dried tomatoes
1 tablespoon minced green onion

Steps:

  • Roll the pie dough 1/8 inch thick. Cut into rounds using a 2-1/2 inch cutter. You should have about 30.
  • Place rounds into mini muffin tins and prick the dough with a fork.
  • Bake about 20 minutes at 350 degrees. Allow to cool.
  • For filling:.
  • Combine the egg, milk, sherry, basil, garlic, flour and pepper in a bowl. Whisk to blend. Sesgt aside.
  • In another bowl, mix together the goat cheese, tomato and green onion.
  • Place 1 t. of goat cheese mixture into each shell. Fill nearly full with egg mixture, about 3/4 t. per shell. Bake until filling is set about 6-8 minutes.

Nutrition Facts : Calories 174.7, Fat 10.3, SaturatedFat 3.4, Cholesterol 27.2, Sodium 223.3, Carbohydrate 16.2, Fiber 0.5, Sugar 2.2, Protein 2.6

SUN-DRIED TOMATO & GOAT CHEESE BITES



Sun-Dried Tomato & Goat Cheese Bites image

I play Bunco once a month and one of my fellow players brought this for us to snack on. I thought these mini tarts were so delectable that I requested the recipe. I've since made them for my yearly Christmas party and they are always a smash. -Jean Wysocki, Rancho Santa Margarita, California

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 appetizers.

Number Of Ingredients 7

1 tube (12 ounces) refrigerated buttermilk biscuits, separated into 10 biscuits
1/2 cup mayonnaise
1/2 cup crumbled goat cheese
1/4 cup chopped oil-packed sun-dried tomatoes
1 teaspoon dried minced onion
1 teaspoon pesto sauce mix
1 tablespoon grated Parmesan cheese

Steps:

  • Separate each biscuit into two layers; press each into an ungreased miniature muffin cup., In a small bowl, combine the mayonnaise, goat cheese, tomatoes, onion and pesto sauce mix; place a scant 2 teaspoonfuls in each cup. Sprinkle with Parmesan cheese. Bake at 375° for 10-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 94 calories, Fat 6g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 207mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

GOAT CHEESE AND SUN DRIED TOMATOE APPETIZER



Goat Cheese and Sun Dried Tomatoe Appetizer image

We adore this appetizer. My family looks forward to this on the holidays. It is also great for cocktail parties. Serve with thinly sliced baguettes or nice crackers. This has it all...tons of flavor with pine nuts, fresh basil, sun dried tomatoes how can you go wrong? **Watch the pine nuts closely while toasting they burn really quick** servings and time are a complete guess but rest assured this is simple! Enjoy!!

Provided by PeytonandKaylansMama

Categories     Cheese

Time 10m

Yield 15 serving(s)

Number Of Ingredients 6

5 -6 ounces goat cheese
1 bunch fresh basil, chopped
1 tablespoon olive oil
8 -10 sun-dried tomatoes packed in oil, chopped
1/4-1/2 cup pine nuts, toasted
1 1/2 tablespoons balsamic vinegar

Steps:

  • 1. chop (crumble) goat cheese on serving dish.
  • 2. cover cheese with chopped basil.
  • 3. sprinkle basil with olive oil.
  • 4. add chopped tomatoes.
  • 5. cover with pine nuts.
  • 6. sprinkle with vinegar.

SUN-DRIED TOMATO AND GOAT CHEESE SOUS VIDE EGG BITES



Sun-Dried Tomato and Goat Cheese Sous Vide Egg Bites image

These velvety egg bites are filled with the sweet-tart flavor of sun-dried tomatoes and creamy goat cheese. Elegant enough to serve at your next brunch, or as a make-ahead breakfast for those hectic weekday mornings.

Provided by France C

Categories     Breakfast Eggs

Time 1h10m

Yield 6

Number Of Ingredients 11

¼ cup oil-packed sun-dried tomatoes
1 teaspoon balsamic vinegar
⅛ teaspoon garlic powder
salt and ground black pepper to taste
6 large eggs
½ cup cottage cheese
2 ounces goat cheese
2 tablespoons heavy cream
½ teaspoon salt
6 (4-ounce) mason jars
cooking spray

Steps:

  • Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's instructions.
  • Drain oil from tomatoes, reserving 1/2 teaspoon. Chop tomatoes finely and place in a small bowl. Add reserved oil, vinegar, garlic powder, salt, and pepper. Stir to combine and set aside. Combine eggs, cottage cheese, goat cheese, heavy cream, and 1/2 teaspoon salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
  • Spray mason jars with cooking spray. Divide tomato mixture among the jars. Top with egg mixture. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
  • Submerge mason jars into the water bath and set timer for 55 minutes.
  • Remove jars to a cooling rack. Run a knife along the outer edge of each egg bite and invert onto a plate, or eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 2.5 g, Cholesterol 203.1 mg, Fat 11.1 g, Fiber 0.3 g, Protein 11 g, SaturatedFat 5.3 g, Sodium 429.2 mg, Sugar 0.8 g

SOUS VIDE EGG BITES



Sous Vide Egg Bites image

These egg bites are similar to the famous coffee shop egg bites, but are customizable with your favorite ingredients and are double the size! Feel free to eat them plain, they are just as tasty!

Provided by France C

Categories     Breakfast and Brunch     Eggs

Time 1h10m

Yield 6

Number Of Ingredients 6

6 large eggs
½ cup cottage cheese
2 tablespoons heavy cream
½ teaspoon salt
6 (4-ounce) mason jars
cooking spray

Steps:

  • Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 170 degrees F (77 degrees C) according to manufacturer's directions.
  • Combine eggs, cottage cheese, heavy cream, and salt in a blender; mix until thoroughly blended, 15 to 20 seconds.
  • Spray mason jars with cooking spray. Divide egg mixture between each jar. Screw on the lids until just barely tightened. Do not over-tighten as the jars can burst in the hot water.
  • Submerge mason jars into the water bath and set timer for 55 minutes. When timer is up, remove jars to a cooling rack. If serving immediately, run a knife along the outer edge and invert onto a plate; you can also eat directly from the jar. Let any remaining jars cool, then refrigerate for up to 1 week.

Nutrition Facts : Calories 108.3 calories, Carbohydrate 1 g, Cholesterol 195.6 mg, Fat 7.7 g, Protein 8.7 g, SaturatedFat 3.2 g, Sodium 341.6 mg, Sugar 0.4 g

GOAT CHEESE BALSAMIC SUN DRIED TOMATO DIP



Goat Cheese Balsamic Sun Dried Tomato Dip image

A tangy topping of basil and sun-dried tomatoes pairs nicely with the goat cheese. I have made this appetizer several times and it's always a crowd pleaser. Choose a bowl that's shallow and wide enough so the cheese mixture is about 1 inch thick. I doubled the topping once but it was too much. You could increase the topping by 1/2 for those that love the tangy flavour. This can be made ahead; cover and refrigerate cheese and sun-dried tomato mixture separately for up to 1 day. Bring to room temperature before serving. Serve this with sliced baguette, water crackers or spear of endive. This recipe was a runner up in a Tabi Classic Recipe Contest submitted by Christine Dewar published by Canadian Living.

Provided by heather in Ont

Categories     < 30 Mins

Time 20m

Yield 1 cup

Number Of Ingredients 9

1/4 cup sun-dried tomato packed in oil, chopped drained
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon granulated sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup cream cheese, softened, half 8 oz pkg
5 ounces goat cheese, soft (140 g)
3/4 cup fresh basil, finely chopped

Steps:

  • In small bowl, stir together sun-dried tomatoes, balsamic vinegar, olive oil, sugar, salt and pepper.
  • In separate bowl, blend cream cheese with goat cheese. Scrape into shallow serving dish, smoothing top.
  • Stir basil into sun-dried tomato mixture; spread over cheese.

Nutrition Facts : Calories 1276.9, Fat 113.8, SaturatedFat 59, Cholesterol 239.6, Sodium 1730, Carbohydrate 27.4, Fiber 3, Sugar 16.5, Protein 41.6

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