Simple Way to Prepare Appetizing 65ºC / 149ºF slow cooked egg with salmon rocket salad

65ºC / 149ºF slow cooked egg with salmon rocket salad, Toss the arugula with olive oil, salt and pepper. Sean Connolly cooks a delicious hot salmon & rocket salad with poached egg. Easy to make and look professional ⭐️. This is one of my signatures whenever I have visiting guest. Japanese egg, arugula / rocket, smoked salmon, extra virgin olive oil, pesto oil, salt, pepper. Toss the arugula with olive oil, salt and pepper. Sean Connolly cooks a delicious hot salmon & rocket salad with poached egg. Reviews for: Photos of Smoked Salmon and Egg Salad. Smoked salmon with a bit of dill and all the egg salad fixings - this yummy salad is perfect in a sandwich, on top of greens or stuffed in celery boats for a nifty appetizer. Here is how you achieve it. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is 65ºC / 149ºF slow cooked egg with salmon rocket salad you can enjoy.

Prepare: less then 15 Minute
Cook Time: 15 Minute

Ingredients that must be prepared for 65ºC / 149ºF slow cooked egg with salmon rocket salad :

1. You need of Japanese Egg -
2. Make ready of Arugula / rocket -
3. Make ready of Smoked salmon -
4. You need of Extra virgin olive oil -
5. set of Pesto oil -
6. You need of Salt -
7. set of Pepper -

Smoked salmon with a bit of dill and all the egg salad fixings - this yummy salad is perfect in a sandwich, on top of greens or stuffed in celery boats for a nifty appetizer. Here is how you achieve it. This recipe is super easy to cook. Recipe: Appetizing Egg Salad Wrap-Vegetarian Egg.

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

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.

Serves For 3 Person
Kcal: 130
Fat: 21g
Carbs: 12g
Protein: 22g
Sugar: 64g

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