Healthy Eating Series: Sous Vide Scrambled Egg Tostadas

Cook time: 25 minutes sous vide

Serves 3


  • 6 tostada shells
  • 3 large eggs
  • 1 tablespoon butter – melted and cooled
  • 2 tbsp milk
  • 1/3 cup pinto beans – heated and seasoned
  • 1 avocado – sliced
  • 1 roma tomato – diced
  • 1 handful cilantro
  • ¼ cup mexican crema or greek yogurt
  • 1 lime – garnish
  • sea salt to taste


  1. Set up Nomiku water bath to 167°F (75°C).
  2. In a bowl, whisk the eggs, milk, and pinch of salt, and butter. Pour the egg mixture into a bag and remove air. Cook for 25 minutes, massaging the contents every 5 to 10 minutes. NB: protect your hands, the bag will be hot!
  3. Remove eggs from water bath and begin tostada building. Place a spoonful of eggs on each tostada. Add pinto beans, 3 slices of avocado, a spoonful of diced tomatoes and a drizzle of crema or yogurt. Garnish with salt and cilantro.

Healthy Eating Series: Sous Vide Scrambled Egg Tostadas2014-06-27 23:08:58 GMThow to,avocado,mexican,eggs,tostada,recipe,chef,cooking,foodie,foodporn,nom,sous vide,sousvide,nomiku

Tags: avocado, chef, cooking, eggs, foodie, foodporn, how to, mexican, nom, nomiku, recipe, sous vide, sousvide, tostada.