I made this for lunch one day, was just craving pasta and eggs… you could also add a piece of procuitto crisp to garnish. To those who doubt that a Sous-vide egg and a traditional 3 minute egg are different… read this very detailed blog post on why you are wrong.

+Made this for lunch one day, was just craving pasta and eggs… you could also add a piece of procuitto crisp to garnish.

Sous-vide egg with home-made pasta + baby arugala
 
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Recipe type: Main
Cuisine: Italian
Serves: 2

You will Need
  • 1 sous vide egg – 146-148 F or 63.3-64.4 C ( for 1 hour)
  • Homemade pasta, enough for one, any shape, fresh or dry.
  • Arugala – large handful, washed
  • Grated Parmesean – ½ cup + 2 tablespoons
  • Salt and Pepper
  • Dash of olive oil

Instructions
  1. Boil the pasta till al dente, in salted water, drain.
  2. Remove from colander to bowl, add ½ cup parmesean, and toss with oil.
  3. Add arugala, toss.
  4. Carefully de-shell the egg and place on top of bed of salad with pasta. Cut down the center and allow yolk to spill.
  5. Garnish with parmesean cheese, salt and pepper.
  6. Serve and enjoy!