Potato & Sous Vide Egg Salad
Yield: servings
Ingredients
- 4 large eggs room temperature
- 2 lbs baby gem potatoes
- 1 cup basil
- ½ cup chopped parsley
- ⅓ cup chopped mint
- 1 cup sliced green onion
- 4 tbsp grainy mustard
- ⅓ cup pine nuts or cashews
- ½ cup grated Parmesan or pecorino
- 2 garlic cloves finely chopped
- 1 cup olive oil
- 1 tbsp lemon juice
- Salt
Instructions
- Preheat your sous vide water bath to 63°C and place your eggs in the water bath when it's up to temperature. Room temperature eggs work best. Cook your eggs in the bath for 50 minutes.
- While the eggs are cooking, boil the potatoes in salted water.
- Cook the potatoes for 15-20 minutes or until fork tender.
- While the potatoes are cooking, puree half the herbs, all the mustard and olive oil together in a food processor. Blend until it’s a light pesto.
- Once the potatoes are cooked, drain off the water and cut the potatoes in half while they are still hot in order to maximize flavour absorption.
- Dress the potatoes with the pesto, the Parmesan or pecorino, rest of the herbs, pine nuts, lemon juice and the
- sliced green onion.
- Once the eggs are cooked, after 50 minutes, gently crack the egg on top of the salad and finish with some rock salt on the yolk.
- OPTIONAL - Garnish with leftover fresh herbs, sliced red or green onions or a little sprinkle of white and black sesame seed
Chef's Tips
The pesto could be made with a variety of herbs. If you happen to have another 1⁄2 cup or so of left over herbs in your
fridge, feel free to add them to the pesto
If you do not own a sous vide machine you could soft poach the eggs or place the eggs in a pot of room temperature water and bring up to a hard boil. Once boiling set a timer for 4 minutes. Remove from the boiling water and run under cold water to cool them down.
fridge, feel free to add them to the pesto
If you do not own a sous vide machine you could soft poach the eggs or place the eggs in a pot of room temperature water and bring up to a hard boil. Once boiling set a timer for 4 minutes. Remove from the boiling water and run under cold water to cool them down.
