4 whole grain or sprouted english muffins - toasted
1 roma tomato
4 tbsp basil pesto
2 tbsp chopped fresh basil
salt and pepper to taste
Set Nomiku water bath to 64ºC (147ºF). Sous vide eggs for one hour. Eggs can be made ahead of time and kept in the fridge for up to one week, to retherm, cook at 55ºC (131ºF) for a 10 minutes before serving.
Spread some basil pesto on English muffin, place two slices of tomatoes on top, crack open a sous vide egg on top, salt and pepper to taste and garnish with fresh basil!