Sous Vide

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6 large eggs
½ cup heavy cream
¼ cup cream cheese
¼ cup grated Cheddar cheese
½ teaspoon salt
2 tablespoons sun-dried tomatoes finely chopped
2 tablespoons fresh basil chopped

Pre-heat the sous vide water bath to 185ºF.
Combine the eggs, heavy cream, cream cheese, Cheddar cheese and salt in blender and blend until smooth. Put 1 teaspoon of sun-dried tomatoes in each jar and then fill the jars to the bottom lid line with the egg mixture. Screw the lids on, only fingertip tight. It should be easy to unscrew them.
Place the jars into the sous vide water bath and cook for at least 45 minutes, or for as long as 60 minutes.
Remove the jars using tongs (careful, the jars will be hot). Garnish the eggs with the fresh basil and eat right away, or refrigerate for another day.