A cooking option for preparing poached eggs with smoked salmon using the sous vide technology.
Ingredients
Serves: –+
- Smoked salmon 2 pieces
- Lemon 1 pc
- Thyme 1 pinch
- Egg 2 pcs
- Rucola 2 branches
- Freshly ground pepper
- Salt
- Olive oil
Method
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Set your Sous vide thermostat at 65C and the timer for 45 minutes. Place both eggs in water, they should be clean and free of cracks. Eggs are one of the few products that do not need vacuum packaging.
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Set your Sous vide thermostat to 60C. You can add a little bit of cold water to the bowl where the eggs were boiled.
Place the smoked salmon slices with olive oil in a vacuum bag, add a slice of lemon, sprinkle with thyme, and gently pulse using a vacuum sealer. If your packer does not support this function, try to leave as little air as possible inside the bag.
Place the bags in water and set a timer for 20 minutes. -
The fish is ready, the eggs have cooled down a little. Serve the fish slices on a plate with toasted bread, carefully remove the shells from the eggs, lay them on top of the fish with a little salt and pepper. Add a twig of arugula.
Your lovely breakfast is ready.
