BioloMix: Sous Vide Bacon and Cheese Omelette

1 minute, 25 seconds Read

Christina Wylie, Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine

You have moist, just-cooked eggs, salty-crisp bacon bits, gooey cheese and fresh chives. This recipe covers all bases. It’s a seriously good omelette that will really impress. Middle bacon includes both the loin and the belly.

Ingredients for 1

  • 3 large eggs, beaten
  • 1 tablespoon whole milk
  • 2 tablespoons diced aged cheddar cheese
  • 2 full middle bacon rashers, one rasher roughly chopped and one minced
  • 2 teaspoons minced fresh chives


  • Step 1Set the BioloMix Sous Vide Precision Cooker to 167ºF (75ºC). Heat oven to 390ºF (200ºC). Line a rimmed baking sheet with parchment paper.
  • Step 2Place the roughly chopped bacon in a medium non-stick skillet and place over medium heat. Fry, stirring occasionally, until bacon is browned and crisp, 7 to 10 minutes. Remove from the heat and let cool.
  • Step 3Combine the eggs, cheese, milk, and cooked bacon in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 15 minutes. Every 5 to 10 minutes, gently massage the bag to ensure even cooking. (You can use a glove if needed.)
  • Step 4Place the minced bacon on the prepared baking sheet. Bake until crisp, about 10 minutes. Transfer to a paper towel-lined plate.
  • Finishing Steps
  • Step 0When the timer goes off, remove the bag from the water bath. Carefully transfer the omelette to a plate and top with chives and crisp bacon bits. Serve.
#Biolomix #Sousvidelagi #MaySousVide #MaynauchamSousVide #MaySousVidegiabaonhieu
#Sousvidemeaning #Sousvide #CachnauSousvide #BanmaySousVide #Nauannhietdothap

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