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

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We hope you got insight from reading it, now let's go back to 65ºc / 149ºf slow cooked egg with salmon rocket salad recipe. To cook 65ºc / 149ºf slow cooked egg with salmon rocket salad you only need 7 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make 65ºC / 149ºF slow cooked egg with salmon rocket salad:

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

Steps to make 65ºC / 149ºF slow cooked egg with salmon rocket salad:

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.

Place eggs in a saucepan and cover with cold water. Place the eggs into boiling water. Peel the eggs carefully to ensure they. We earn a commission for products purchased through some links in this article. Our rocket salad with balsamic dressing is super easy to make and ideal if you're looking for a simple side dish or light salad to serve with chicken, fish or cured meats.

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