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. At 65ºC / 149ºF, egg yolk becomes custard-like, it goes perfectly well with the rocket salad, with a flavor of smoked salmon😋.
#mycookbook
#savory
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. At 65ºC / 149ºF, egg yolk becomes custard-like, it goes perfectly well with the rocket salad, with a flavor of smoked salmon😋.
#mycookbook
#savory
Cooking Instructions
- 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
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