- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 g) diced onion
- 1 clove garlic, minced
- 4 or 5 large eggs
- ½ package (10 ounces//280 g) frozen chopped spinach, thawed
- ¼ teaspoon (1.25 ml) salt
- ¼ teaspoon (1.25 ml) black pepper
- dash freshly grated nutmeg (2 or 3 swipes across the grater)
- Fill and preheat the Sous Vide water oven to 167F/75C.
- Meanwhile, in a small skillet, heat the olive oil and sauté the onion and garlic until translucent. Let cool.
- Put the spinach into a clean kitchen towl, bring all the corners together, and twist tightly to wring out all the moisture. (It will stain the towel, so use an old one.) Reserve the unused half, refrigerated, to add to soup.
- In a bowl, beat the eggs until light and frothy.
- Pour the eggs into a small (quart/liter) cooking pouch. Add the spinach, garlic, and onions.
- Press as muxch air as possible from the pouch and seal only. (Do not attempt to vacuum seal liquids using a suction vacuum sealer.)
- Submerge in the water oven and cook for 15 to 20 minutes, removing the pouch a time or two during the cooking process to massage the contents.
- When the eggs have reached the desired consistency, remove and enjoy.
Add 1 to 2 ounces crisply cooked pancetta (crumbled or diced) and ¼ cup Parmesan cheese to the egg mixture in step 5.