Easy Egg Breakfast Salad

Easy recipe for a light breakfast salad.

Author

Colin Rupp

Sailor, Car Enthusiast and Eco Nerd

Prep Time: 00:05

Recipe Time: 00:20

Temperature : 167F / 75C

Ingredients

• 3 eggs
• Arugula (or any salad leaf)
• 1 tablespoon garlic
• 1 avocado
• 1 pinch cilantro

Directions

1. Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC
2. Add 3 eggs to a bowl
3. Add garlic, and cilantro to the bowl
4. Scramble Well
5. Pour egg mixture into a bag
6. Cook for 20min* *mixing eggs every 5 mins *15 for softer eggs *18 for medium *20 for well done
7. Pour Eggs over Argula salad bead, top with avocado
8. (Optional) I sprinkled with a little bit of Everything Bagle Seasoning

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1. Clean bag and recycle at store drop off if using one time bags.