If you’re into sous vide, you know that scrambled eggs are otherworldly. They bare more resemblence to grits than conventional fluffy eggs. Think custard. The notion of ham and eggs has to be changed as well. I wouldn’t add raw meat to the equation but cured and ready-to-eat serrano ham, with it’s saltiness and rich flavor might just do the trick! A touch of truffle salt, pepper, onions and about 20 minutes is all you need.

3 eggs
4 full slices of serrano ham
green onion
salt (truffle makes it better)
ground pepper
2 tsp butter

Finely chop the ham. Crack and scramble 3 eggs, adding 2 pinches of salt, 2 twists of fresh ground pepper, and 2/3 of the chopped serrano. Stir until fully incorporated. Cook in a 165º water bath for 20 minutes.

For the hash, take the remaining 1/3 of the ham chop the castillo inflable white ends of two green onions and add to a hot buttered pan. Cook until slightly crispy. At the very end, chop and add the green ends of the two onions. Toast 2 slices of coarse bread and slice into sticks.

Serve the eggs in a bowl with the serrano & onion hash on top and the toast strips on the side.

This is another recipe that I a created to use with my Sous Vide Supreme. Sous Vide Supreme provided me with a unit and in return I’m sharing my successes over the next few months!