| Breakfast food has to be one of my favorite types of meals. The combinations and varieties are endless! I like to start off with a mimosa! Here's my take on a classic Eggs Benedict. Let's get started! |  |
I started with a 1 pound filet of skin on salmon. I mixed a very simple cure of 1/4 C of white sugar and a 1/4 C of salt, mixed it thoroughly, coated the salmon filet on all sides, covered it and refrigerated for 24 hours.
After 24 hours, the cure was rinsed off and the fish was brushed with a thin layer of maple syrup. and tossed in to the Rec Tec Pellet Grill cold smoker box and smoked at 79F for 24 hours. The results were fantastic!
After 24 hours, the cure was rinsed off and the fish was brushed with a thin layer of maple syrup. and tossed in to the Rec Tec Pellet Grill cold smoker box and smoked at 79F for 24 hours. The results were fantastic!
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A simple dough consisting of flour, sugar, salt, melted butter and yeast. The muffins were baked for approx 4 minutes on each side at 425F,
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The eggs were poached sous vide at 165F for 13.5 minutes.
Slices of avocado and a classic hollandaise cooked in a double boiler.
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Plated shot: Tasted english muffins, sliced avocado, fresh lox, poached egg and topped with hollandaise. Yummo!
