Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
This is an alternative to poached eggs and salmon. The egg yolk, when cooked at 62C for an hour, is slightly more gooey and oozes over the smoked salmon and crisp bread. You might want to prepare an extra egg yolk in case one breaks.
Ingredients for 3
- 6 large egg yolks
- 6 slices crisp toasted bread
- Crème fraiche or cream cheese, optional
- Sliced smoked salmon
- 1 teaspoon drained capers
- 1 teaspoon chopped fresh chives
- Salt and freshly ground black pepper
- Lemon wedges, for serving
Directions
Step 1
Set the Biolomix Sous Vide Cooker to 143ºF (62ºC).
Step 2
Place each yolk in its own small zipper lock bag. Carefully seal the bag, being careful not to break the yolk. Place the bags in the water bath and clip to the sides of the pot. Set the timer for 1 hour.
Step 3
A few minutes before the egg yolks are finished, prepare the salmon toasts. Spread crème fraiche or cream cheese over toasts, if using. Fold salmon slices over crème fraiche, keeping in mind that you want the egg yolk to sit on top and not roll off.
Finishing Steps
Step 0
When the timer goes off, remove the bags from the water bath. Gently remove egg yolks from the bags and place on top of the salmon. Sprinkle with capers, chives, salt, and pepper. Serve with lemon wedges.