How to Make Ultimate 65ºC / 149ºF slow cooked egg with salmon rocket salad

65ºC / 149ºF slow cooked egg with salmon rocket salad.

Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, 65ºc / 149ºf slow cooked egg with salmon rocket salad. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

65ºC / 149ºF slow cooked egg with salmon rocket salad is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. 65ºC / 149ºF slow cooked egg with salmon rocket salad is something which I've loved my whole life. They are fine and they look fantastic.

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

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

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