Sous Vide-Style Spinach and Cheese Egg Bites

Method

1. Preheat the oven to 150°C with a rack in the middle. Put a deep baking dish on the lowest rack and fill it halfway with boiling water from the kettle; the steam is what keeps the bites silky instead of rubbery. Generously grease 4 cups of a muffin tin with butter, rims included.

   Add in this stepButter (for the tin and the spinach) 1 tsp

   oven

2. Melt the remaining butter in a 20 cm frying pan over medium heat, add the spinach and stir for 1 min until just wilted. Tip it onto a plate to cool, then squeeze out as much liquid as you can with your hands and chop finely. Wet spinach makes watery egg bites.

   Add in this stepFresh baby spinach 40 gButter (for the tin and the spinach) 1 tsp

   medium heat

3. Put the eggs, cottage cheese, grated cheese (keep a little back for the tops), salt and pepper in a blender and blend for 30 sec, until completely smooth with no curds visible. For 1–2 servings, a stick blender in a tall jug works best. Let the mixture sit for 2 minutes so the foam settles.

   Add in this stepLarge eggs 4Cottage cheese (full-fat) 60 gMonterey Jack, grated (or Gruyère) 38 gSalt 1 pinchBlack pepper to taste

4. Divide the spinach among the greased cups, then pour in the egg mixture until each cup is three-quarters full (they puff up as they bake). Sprinkle the remaining cheese on top. If any cups are empty, pour 1 cm of water into them so the tin heats evenly.

   Add in this stepMonterey Jack, grated (or Gruyère) 13 g

5. Cover the tin loosely with foil and bake in the oven on the middle rack, above the steam dish, for 25 min. They are done when the centres are set and wobble slightly as one piece when you nudge the tin, a knife comes out clean and a thermometer reads 71°C. If they are still liquid, bake for 3 more minutes and check again.

   oven

6. Remove the foil and let the bites rest in the tin for 5 min; they sink a little, which is normal. Run a thin spatula around each one, lift out and serve warm.