I am serving a brunch in a couple of weeks and would like to do sous vide egg bites, most likely with some kind of potato, fresh Colorado peaches, a bit of artisan bread, and a local sausage. Still open on flavor profile. I think egg bites need ... some kind of base to highlight them on the plate, give them a little more presence? Their footprint on a plate seems "small" and kind of naked given that they are a main. I've thought about a little bed of greens, a broiled tomato slice, a little swipe of sauce??? Thank you for any ideas!
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