Sous Vide Eggs and Roasted Tomatoes on Toast

Name: Sous Vide Eggs and Roasted Tomatoes on Toast
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 2 to 4 servings
Cuisine: AMERICAN
Ingredients: 3 Tbs. extra-virgin olive oil; 1 lb. (500 g) plum tomatoes, halved lengthwise; 2 garlic cloves, thinly sliced; Kosher salt and freshly ground pepper; 4 fresh thyme sprigs; 4 eggs; 4 slices whole-grain bread, each 1 inch (2.5 cm) thick, toasted; 2 to 4 Tbs. European-style butter, at room temperature

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When you’re ready change up your morning avocado toast routine, give this recipe a try. We slow-roast plum tomatoes, which caramelizes them and intensifies their flavor, then serve them atop buttered toast with sous vide eggs for a hearty and healthy breakfast. The immersion circulator cooks the eggs to perfection, with softly set whites and runny yolks.

Prep Time 15 minutes

Cook Time 140 minutes

Servings 2 to 4

Ingredients

3 Tbs. extra-virgin olive oil
1 lb. (500 g) plum tomatoes, halved lengthwise
2 garlic cloves, thinly sliced
Kosher salt and freshly ground pepper
4 fresh thyme sprigs
4 eggs
4 slices whole-grain bread, each 1 inch (2.5 cm) thick, toasted
2 to 4 Tbs. European-style butter, at room temperature

Directions

Preheat an oven to 400°F (200°C). Brush a baking sheet with 1 Tbs. of the olive oil.

Arrange the tomatoes, cut sides up, on the prepared baking sheet and brush with the remaining 2 Tbs. olive oil. Sprinkle the garlic evenly over the tomatoes and season with salt and pepper. Scatter the thyme sprigs over the tomatoes. Roast for 20 minutes, then reduce the oven temperature to 250°F (120°C) and continue roasting until the tomatoes have collapsed and released their juices, about 2 hours more.

Meanwhile, prepare an immersion circulator for use according to the manufacturer’s instructions. Preheat the water to 147°F (64°C).

When the water reaches 147°F, using a slotted spoon, carefully lower the eggs into the water bath and cook for 1 hour. Using the spoon, transfer the eggs to a bowl filled with ice water to stop the cooking. Drain the eggs, then carefully crack the shells and peel the eggs.

Spread the toasted bread generously with the butter. Top each with some of the roasted tomatoes and garlic and an egg. Season with salt and pepper and serve immediately. Serves 2 to 4.

Williams Sonoma Test Kitchen

Sous Vide Eggs and Roasted Tomatoes on Toast

Ingredients

Directions

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