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

Before you jump to 65ºC / 149ºF slow cooked egg with salmon rocket salad recipe, you may want to read this short interesting tips about Green Living In The Cooking area Will Save You Money.

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As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. Natural living is definitely something we can all accomplish, without difficulty. A lot of it really is basically utilizing common sense.

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

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