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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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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:
- You need Japanese Egg
- Prepare Arugula / rocket
- You need Smoked salmon
- Use Extra virgin olive oil
- Provide Pesto oil
- Provide Salt
- Prepare Pepper
Instructions to make 65ºC / 149ºF slow cooked egg with salmon rocket salad:
- 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
- Toss the arugula with olive oil, salt and pepper
- Arrange the arugula in the centre of the plate, break carefully the soft boiled egg in the middle of the arugula
- Top with some shredded smoked salmon
- Drizzle the extra virgin olive oil and pesto sauce oil around the plate
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