Festive Feasts, Green Egg Style
This is a lovely way to get the most out of your EGG – smoking, baking and skilleting. What you get for all your hard work is pretty much the perfect brunch dish.
Recipe Essentials
-Serves: 6 People
-EGG setup: indirect
-Recommended charcoal: Eucalyptus
-EGG target temperature: 120˚C
-Cooking time: 1 hour or until salmon’s internal temperature is 60˚C
Ingredients:
-1 side of salmon, cured and smoked (see recipe)
For the Crumpets
-150g plain flour
-200ml warm water
-½ tsp salt
-½ tsp caster sugar
-1 tsp baking powder
-1 tsp yeast
-1 tbsp warm water
For the Eggs
-12 eggs, whisked together
-150g butter
For the Garnish
-1 bunch of chives, finely chopped
-6 tbsp crème fraiche
-6 tsp caviar
Instructions
Equipment
–Cast Iron Skillet
–Premium Woodchips
–Baking Stone
–Eucalyptus Charcoal
Method
Set up your EGG to 180˚C, indirect with a Baking Stone or Plancha. Place the flour, water and salt in a bowl and whisk for 2 minutes. Dissolve the yeast into 1 tbsp warm water in a bowl. Add the sugar and baking powder to the yeast mixture and mix for 30 seconds, then add this into the flour mixture and mix thoroughly again. Cover with cling film and leave for at least 30 minutes.
Place six crumpet rings onto the Plancha or Baking Stone and divide the mix evenly. Cook for approximately 10 minutes, then loosen with a knife or fish slice and cook the upturned side for 1 minute. Set aside.
Set your EGG up for direct cooking. You should aim for a temperature of 180˚C. Add a Cast Iron Skillet along with the butter. Crack your eggs in and stir until just set but still runny. Remove from the skillet so the residual heat doesn’t overcook them.
Toast your crumpets on the grill for a minute or two. To plate, add the eggs to a crumpet, top with flakes of smoked salmon, crème fraiche, chives and caviar.