Recipe courtesy of BGETeamGreen Members Mary Cressler and Sean Martin @vindulge
Ingredients
- 2 lbs wild or line caught salmon, pre-cut into 8-¼ lb. pieces
- 1 tbsp Dijon mustard
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
Easy Blender Hollandaise Sauce Ingredients
- 4 egg yolks
- 1 tbsp freshly squeezed lemon juice, about ½ lemon
- â…› tsp cayenne pepper
- â…› tsp salt (just a pinch!)
- 1 stick unsalted butter (8 tablespoons), melted
Eggs Benedict Ingredients
- 8 pieces smoked salmon, 2 pieces for each serving
- 8 eggs
- 4 English muffins (cut in half and toasted)
- 1 tbsp chives, diced, for garnish
Instructions
Set the EGG for indirect cooking 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.