65ºC / 149ºF slow cooked egg with salmon rocket salad. Easy to make and look professional ⭐️. This is one of my signatures whenever I have visiting guest. This recipe is super easy to cook.
Reviews for: Photos of Smoked Salmon and Egg Salad.
Enjoy on a bed of lettuce or in buns or pita bread.
Do not cook eggs until dry.
You can cook 65ºC / 149ºF slow cooked egg with salmon rocket salad using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of 65ºC / 149ºF slow cooked egg with salmon rocket salad
- Prepare of Japanese Egg.
- It's of Arugula / rocket.
- You need of Smoked salmon.
- Prepare of Extra virgin olive oil.
- It's of Pesto oil.
- It's of Salt.
- You need of Pepper.
When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant. The concept of slow cooking an egg is nothing new.
65ºC / 149ºF slow cooked egg with salmon rocket salad instructions
- 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.
The Japanese have been using hot springs to slow cook eggs for centuries. I've since made several more batches and it hasn't failed me once. The eggs are wonderful with some dashi and soy sauce, on a salad, in a bowl of soup, or on top of. Two of my go-to keto breakfast foods are eggs and smoked salmon, so I thought I'd try combining them to create more variety. Studies have linked fatty fish to lower risks of dementia, slower age-related memory.
