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
Directions
- 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.
