Sous vide egg on smoked salmon in pesto olive oil

Author

Zhee Zhee

Prep Time: 00:30

Recipe Time: 00:30

Temperature : 167F / 75C

Ingredients

• Japanese egg
• Smoked salmon
• Rocket
• Radish
• Pesto sauce
• Salt
• Pepper
• Olive oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 167.0ºF / 75.0ºC.
2. Sous vide the egg in water bath for 15 min
3. Toss the rocket with olive oil, salt and pepper
4. Arrange the egg on the rocket
5. Top the egg with some smoked salmon and radish strips
6. Garnish with some pesto sauce oil, olive oil, salt and pepper, serve