Recipe courtesy of BGETeamGreen Members Mary Cressler and Sean Martin @vindulge
Set the EGG for indirect cooking with a convEGGtor at 225°F/107°C, with apple or cherry chips for smoking.
About an hour before smoking, season the salmon with Dijon mustard, salt and pepper. Remove any pin bones (or have your butcher do it for you).
Place salmon directly on the grid to smoke. Pull the salmon off the EGG when the internal temperature reaches 130°F/54°C. If you used farmed salmon (with more fat content) it may take longer. Always adjust the cook time for internal temperature.
Add a small saute pan pan of water to the EGG as a double boiler for the sauce. Melt the butter in a small saucepan; use a lower heat so it doesn’t separate. In a metal bowl, add the egg yolks, lemon juice, cayenne pepper and salt and whisk for 20-30 seconds. Holding the egg mixture over the double boiler, slowly whisk in the melted butter. Continue whisking for an additional 20-30 seconds until the sauce thickens.
Place the English muffin halves on the cooking grid to toast.
In a medium sized sauté pan add water until the pan is about half full. Bring the water to a simmer. Break the eggs, one at a time, in a small ramekin; the small ramekin helps avoid any shell and to gently add the eggs to the pan. Slowly add each egg to the water and cook about 3-4 minutes, keeping a close eye on the eggs, and gently spooning a tablespoon of water over the top of the egg, until you see the eggs slowly coming together. Cook no more than four eggs at a time to keep the temperature of the water consistent. The eggs should be firm, but yolk soft inside. Remove the eggs with a slotted spoon and set aside on a paper towel to soak up excess water. Repeat until all the eggs are cooked.
Layer a toasted English muffin half with a generous amount of smoked salmon, then add a poached egg, and top with the Hollandaise sauce. Garnish with fresh chives.
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