Sous Vide egg with home-made pasta tossed with baby arugala

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

You’ll 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 – 1/2 cup + 2 tablespoons

Salt and Pepper

Dash of olive oil


Boil the pasta till al dente, in salted water, drain.

Remove from colander to bowl, add 1/2 cup parmesean, and toss with oil.

Add arugala, toss.

Carefully de-shell the egg and place on top of bed of salad with pasta. Cut down the center and allow yolk to spill.

Garnish with parmesean cheese, salt and pepper.

Serve and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

%d bloggers like this: