Easiest Way to Prepare Favorite 65ºC / 149ºF slow cooked egg with salmon rocket salad

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We hope you got benefit from reading it, now let's go back to 65ºc / 149ºf slow cooked egg with salmon rocket salad recipe. You can cook 65ºc / 149ºf slow cooked egg with salmon rocket salad using 7 ingredients and 5 steps. Here is how you do it.

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

1. Take of Japanese Egg.
2. Take of Arugula / rocket.
3. Take of Smoked salmon.
4. Get of Extra virgin olive oil.
5. Use of Pesto oil.
6. Use of Salt.
7. Get 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.

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