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
- Prepare of Japanese Egg.
- You need of Arugula / rocket.
- It's of Smoked salmon.
- You need of Extra virgin olive oil.
- Prepare of Pesto oil.
- It's of Salt.
- You need of Pepper.
65ºC / 149ºF slow cooked egg with salmon rocket salad step by step
- 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.
- Toss the arugula with olive oil, salt and pepper.
- Arrange the arugula in the centre of the plate, break carefully the soft boiled egg in the middle of the arugula.
- Top with some shredded smoked salmon.
- Drizzle the extra virgin olive oil and pesto sauce oil around the plate.