Sous Vide Egg and Mashed Potato Breakfast Jars Recipe

Set up a sous vide immersion circulator and bring water bath to 145°F (62.5°C). Check consistency of leftover mashed potatoes; if they seem too stiff, adjust with a splash of milk or cream. Taste potatoes and adjust seasoning as needed with salt and pepper. Divide potatoes evenly among four 8-ounce widemouthed Mason jars, gently pressing and smoothing out potatoes into an even layer that fills about 2/3 of each jar. Crack an egg into each jar, then seal jars until just finger-tight (if lids are screwed on too tightly, the jars may crack during cooking). Gently lower jars into water bath until fully submerged, and cook for 1 hour. Transfer jars to counter and unscrew lids, taking care not to let any residual water leak into the jars when opening. Season eggs with sea salt (if using) and pepper, and sprinkle with chives. Serve immediately with toasted bread for dipping.