Sous Vide Egg
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Ingredients for 1
1 large egg, cold
1/2 English muffin
1/4 avocado, pitted and thinly sliced
1/4 cup baby spinach
1 teaspoon grated Parmesan
Kosher salt and freshly ground black pepper
Preheat the Anova Sous Vide Precision Cooker to 167ºF (75ºC).
Using a slotted spoon, gently place the egg in the water bath. Set the timer for 13 minutes.
Meanwhile, toast the English muffin. Top the toasted muffin with avocado and spinach. Place on a serving plate.
When the timer goes off, carefully remove the egg from the water bath. Using a pairing knife, crack the shell. Slide the egg out of its shell on top of the spinach. Be warned, the egg is a slippery little bugger!
Sprinkle Parmesan over the egg and season with salt and pepper. Serve.