Scrambled Eggs on Toast with Crisp Pancetta and Confit Tomatoes

Sous vide scrambled eggs are extremely simple to make, despite taking twice as long as pan-scrambled eggs. But cooking eggs sous vide has two advantages: the lack of mess in the kitchen, and the fluffy, melt-in-your-mouth texture. Click the link below to find out how you can make them at home!


  • Tomatoes
    • 4 Roma tomatoes
    • Salt, to taste
    • 1 teaspoon olive oil
    • pinch of dried chilli flakes
    • 8 slices of pancetta
  • Eggs
    • 8 eggs
    • 30 mL thickened/pure cream
    • salt, to taste
    • 15 grams butter

Confit tomatoes and pacetta

  • Preheat water bath to 77.5°C and the oven to 180°C.
  • Cut the tomatoes in half lengthwise, and place in a vacuum pouch with the salt, olive oil and chilli flakes. Vacuum-seal on high and cook in the preheated water bath for 20 minutes.
  • Bake pancetta on a lined tray in the preheated oven until crisp. Drain on a paper towel.


  • Preheat water bath to 77.5°C. If you have space, this can be done alongside the tomatoes.
  • Whisk the eggs, cream and salt together, then transfer to a vacuum pouch with the butter and vacuum-seal on medium-high. Cook in the preheated water bath for 15-20 minutes.
  • To ensure that the eggs cook evenly, you may want to massage the pouch every 5 minutes.

To Serve

Optionally, you can serve the eggs, tomatoes and pancetta on some nice toast, buttered or drizzled with olive oil. Add a crack of black pepper and a few parsley leaves to finish it off.

Serves 4. Cooking + prep time: 25-30 minutes.