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YIELD 4 SERVINGS
COOKING TIME 13 MINUTES
COOKING TEMPERATURE 167˚F (75˚C)
INGREDIENTS
The eggs
Preheat a water bath to 167ºF (75ºC) 15 to 20
minutes before serving. Gently place the eggs in the water
bath and let cook for 13 minutes. Once cooked, remove
from the water bath and set aside.
At least 30 to 40 minutes before
serving, place the spinach in a bowl and set aside. Heat the
bacon over medium heat until the fat has rendered and the
bacon is crispy, 15 to 20 minutes. Remove and discard all
but approximately 1 tablespoon of the bacon fat. Add the
shallots and garlic, cook until the shallots turn translucent,
3 to 5 minutes. Stir in the lemon juice then pour the mixture
over the spinach and toss well to combine. Salt and pepper
to taste.
Place some spinach in a bowl, leaving an
indentation at the top to hold the egg. Crack a 13 minute
egg over the top of the spinach, sprinkle with the basil, then
grate the parmesan cheese on top. Squeeze some lemon
juice over the dish then serve.
4 EGGS
8 CUPS BABY SPINACH
4 STRIPS BACON, CUT INTO BATONS
2 SHALLOTS, DICED
4 GARLIC CLOVES, MINCED
3 TABLESPOONS LEMON JUICE
BASIL, MINCED
PAREMESAN CHEESE FOR GRATING
LEMON QUARTERS
13
Sous Vide 5
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia
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