16 eggs
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1/2 package (4 oz) cream cheese or 1 package boursin cheese, softened
Add-ins, such as:
Shredded cheese, diced ham, cooked sausage, cooked chopped bacon, cooked diced onions, peppers, mushrooms
8 wide mouth pint canning jars with lids and rings
Fill large container with hot water from the tap. Add the sous vide machine and heat to 168 F for custardy set, 170 F for firmer set, and 172 F for very firmly set.
Place about 3 tablespoons add-ins to the bottom of each canning jar.
Place eggs, salt, pepper, and cream cheese or boursin cheese in a blender or food processor and blend smooth. Pour the mixture over the add-ins in the jars. Add canning lids and rings, fingertip tight. Lower them into the water bath and cook 1 hour. Remove to a wire rack and let dry, then store in the refrigerator.
To reheat, remove the lid and microwave 30-45 seconds, then run a spoon around the edge and serve.
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