Recipe: Yummy 65ºC / 149ºF slow cooked egg with salmon rocket salad

65ºC / 149ºF slow cooked egg with salmon rocket salad. Easy to make and look professional 😉. This is one of my signatures whenever I have visiting guest.

You can have 65ºC / 149ºF slow cooked egg with salmon rocket salad using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of 65ºC / 149ºF slow cooked egg with salmon rocket salad

1. Prepare of Japanese Egg.
2. You need of Arugula / rocket.
3. It's of Smoked salmon.
4. You need of Extra virgin olive oil.
5. Prepare of Pesto oil.
6. It's of Salt.
7. You need of Pepper.

65ºC / 149ºF slow cooked egg with salmon rocket salad step by step

1. Slow cook the egg at 65ºC / 149ºF for 45 min using a sous vide cooker or control the water temperature by using a meat thermometer.
2. Toss the arugula with olive oil, salt and pepper.
3. Arrange the arugula in the centre of the plate, break carefully the soft boiled egg in the middle of the arugula.
4. Top with some shredded smoked salmon.
5. Drizzle the extra virgin olive oil and pesto sauce oil around the plate.