Sous Vide Egg & Tomato Sandwich

64°C (147.2° F)
Temperature
Sous vide time
0 People
Serves
Easy
Difficulty

Ingredients

  • 4 eggs - room temperature
  • 4 whole grain or sprouted english muffins toasted
  • 1 roma tomato
  • 4 tbsp basil pesto
  • 2 tbsp chopped fresh basil
  • salt and pepper to taste

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Directions

  1. Set Nomiku water bath to 64ºC (147ºF). Sous vide eggs for one hour. Eggs can be made ahead of time and kept in the fridge for up to one week, to retherm, cook at 55ºC (131ºF) for a 10 minutes before serving.
  2. Spread some basil pesto on English muffin, place two slices of tomatoes on top, crack open a sous vide egg on top, salt and pepper to taste and garnish with fresh basil!

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