/ 1slow cooked egg with salmon rocket salad

Slow cook the egg at 65C / 149F for 45 min using a sous vide cooker or control the water temperature by using a meat thermometer

Toss the arugula with olive oil, salt and pepper

Arrange the arugula in the centre of the plate, break carefully the soft boiled egg in the middle of the arugula

Top with some shredded smoked salmon

Drizzle the extra virgin olive oil and pesto sauce oil around the plate