Sous Vide 63°C Eggs with Smoked Heirloom Tomato Concassé and Truffle-Scented Brioche Soldiers

Fill a sous vide water bath and set the temperature to precisely 63°C (145.4°F).

Gently place 4 large eggs directly into the water bath and set a timer for exactly 45 minutes.

Meanwhile, bring a small pot of water to a boil. Score an X on the bottom of 2 medium heirloom tomatoes and blanch for 15 seconds. Transfer immediately to an ice bath.

Peel the tomatoes, remove seeds, and finely dice the flesh. Mince 1 small shallot.

Heat 1 tbsp olive oil in a small pan over medium-low heat. Add the minced shallot and cook until translucent, about 2 minutes.

Add the diced tomatoes to the pan with 1 tsp white wine vinegar, 1/4 tsp smoked paprika, and a pinch of salt. Cook for 3 minutes until slightly reduced but still fresh. Set aside.

Cut 4 slices of brioche into 1-inch wide strips ('soldiers'). Melt 1 tbsp butter in a pan over medium heat.

Brush the brioche soldiers with the melted butter and toast until golden brown on all sides, about 2 minutes total.

Remove the brioche from the pan and immediately drizzle with 2 tsp truffle oil and sprinkle with 1/4 tsp truffle salt.

When the eggs are done, carefully remove them from the water bath. Crack each egg into an individual serving bowl by tapping gently around the middle of the shell.

Spoon the smoked heirloom tomato concassé around each egg, being careful not to disturb the perfectly set egg.

Arrange the truffle-scented brioche soldiers alongside each egg.

Garnish with 1 tbsp finely chopped fresh chives, 1/4 cup microgreens, and a light sprinkle of flaky sea salt and freshly ground black pepper.

Serve immediately while the eggs are still warm and the yolks are perfectly custardy.