Sous vide egg on smoked salmon in pesto olive oil

Ingredients for 1

• Japanese egg

• Smoked salmon

• Rocket

• Radish

• Pesto sauce

• Salt

• Pepper

• Olive oil

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 167.0ºF / 75.0ºC.

• Step 2

  Sous vide the egg in water bath for 15 min

• Step 3

  Toss the rocket with olive oil, salt and pepper

• Step 4

  Arrange the egg on the rocket

• Step 5

  Top the egg with some smoked salmon and radish strips

• Step 6

  Garnish with some pesto sauce oil, olive oil, salt and pepper, serve

• Step 0

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