How to Prepare Perfect 65ºC / 149ºF slow cooked egg with salmon rocket salad

Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, 65ºc / 149ºf slow cooked egg with salmon rocket salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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65ºC / 149ºF slow cooked egg with salmon rocket salad is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. 65ºC / 149ºF slow cooked egg with salmon rocket salad is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have 65ºc / 149ºf slow cooked egg with salmon rocket salad using 7 ingredients and 5 steps. Here is how you cook that.

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

1. Get Japanese Egg
2. Take Arugula / rocket
3. Prepare Smoked salmon
4. Make ready Extra virgin olive oil
5. Get Pesto oil
6. Get Salt
7. Take Pepper

Benedict eggs with salmon and rocket salad. Breakfast with English muffin, poached egg, salmon, Hollandaise Sauce and coriander. Serve this salad on a bed of lettuce or on toasted sandwich bread as a main course, or spoon it onto toasted pita triangles for an hors d'oeuvre. Put the eggs in a medium saucepan with enough water to cover.

Instructions 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

Serve this salad on a bed of lettuce or on toasted sandwich bread as a main course, or spoon it onto toasted pita triangles for an hors d'oeuvre. Put the eggs in a medium saucepan with enough water to cover. Cover the pan and bring the water to a boil over medium-high heat. As soon as the water boils. Place the eggs into boiling water.

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