Ultimate Eggs Benedict

Ultimate Eggs Benedict from Mini_Grate_Smokin.
Another great recipe from another young, up and coming BBQ stars. Check out her Instagram page @ Mini_Grate_Smokin. Heres whats she’s got too say about her recipe’
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Have you tried eggs Benedict? I hadn’t until I made them my way, I really love them now. I hope you love them too, enjoy’
There are two main parts to the eggs benedict, the first is the hollandaise sauce. The second part is preparation and cooking of the main ingredients needed for my eggs benedict.

Here are two top tips.
Tip one) When you make the hollandaise sauce keep it warm in a pre-warmed insulated container, until you need it. Make this first so its ready

Tip two) Get a square of cling film (30cm x 30cm) spray it with a little spray oil, crack your egg into the centre of the cling film then bring all the edges together, twist (into a string) and tie a knot
50mm away from the egg (this will help your poached egg to stay together when poaching) and it allows enough room, to cut the away the cling film without damaging the egg. Put to one side for
later.
I cooked this on Dad Kamado Joe Big Joe, with the cast iron half-moon grate (at 180ºc- indirect heat).
We made our English breakfast muffins from scratch cooking them on the half-moon griddle.

Ultimate Eggs Benedict

  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Yield1 Serving

Ingredients

Portion for a single person

  • One chicken skinless and boneless thigh (sliced in two)
  • Slice of bacon (smoked is better)
  • Slice of American cheese
  • 1/2 english breakfast muffin
  • 1 fresh egg (for poaching) as above

Dredge (enough for 20 mini thigh fillets) Marinate in buttermilk + rub for 6-24hrs)

  • 125g potato starch or corn flour
  • 25g rice flour
  • Oil for deep frying
  • Pinch of salt and pepper
  • Tbsp of your favourite rub
  • 1 small pot of buttermilk (+ another tablespoon of your fav rub added to the buttermilk)
  • Pot for deep frying the chicken (until it probes 75ºC or 165ºf internal temp)

Hollandaise Sauce (make first) enough for 5-6 eggs benedict

  • 125g butter
  • 2 egg yolks
  • ½ tsp white wine vinegar
  • squeeze of lemon juice

Method

1

Set BBQ up for direct cooking and when ready slowly melt the butter in the pan

2

In a separate pan, bring water to a rolling boil, place the bowl over the top of the saucepan (don’t let the water touch the bowl) and add the egg yolks, white wine vinegar and whisk gently until combined, then slowly add the melted butter whisking all the time, don’t stop! When combined and thick, remove from heat, add a squeeze of lemon whisking in, then pour into your pre-warmed insulated container. Warning, if you stir too slowly or the water is too hot or you over cook the eggs, your egg will split and go like scrambled eggs (you’ll have to start again)

3

After your chicken fillets have marinated in buttermilk and rub combo, combine the potato starch/cornflour and rice flour (found in the free from aisle of supermarket) with salt and pepper in a bowl

4

Now, remove your fillet dropping it into the flour mix bowl and coat thoroughly (you don’t want any wet spots). Remove from the flour mix and place of a wire cooling rack, then place in fridge until you are ready to fry them.

5

Heat your oil to a temperature of 170ºC, your chicken is cooked when it probes 75ºC or 165ºF internal temperature. Once cooked, remove the fillets from the hot oil and drain fillet on kitchen paper and keep warm until they are needed. You can fry the chicken fillet for 1 min, remove then cook indirect on the bbq until crispy (180ºc indirect), make sure the grate is oiled first to prevent stick and losing the coating.

6

Cook the smoked bacon (1 rasher), boil your water in a clean saucepan and when boiling gentle place in the egg into the boiling water and boil for 3mins, then remove the from the boiling  water. Toast the 1/2 muffin, when toasted butter and place on a plate.

7

Now, place chicken fillet on top of the muffin, followed by cheese slice, then add the bacon. give it a light drizzle with a little bbq sauce, now snip the top off your poached egg (cling film) gently place on top of your stack, now the last part, gentle pour over enough hollandaise sauce so it pools a little at the bottom of stack on your plate.

8

Now, go dig in and enjoy this amazing creation.  Hope you have enjoyed my Ultimate Eggs Benedict

Breakfast Bagels

Whilst not really a recipe, it serves as a great reminder how versatile a BBQ can be. Nothing better than sitting outside with an early morning coffee whilst your breakfast cooks

Breakfast Bagels

  • Prep Time15 min
  • Cook Time30 min
  • Total Time45 min
  • Yield2 Servings

Ingredients

  • 4 slices of back bacon, (We cure our own and this one had a lovely flavour of maple smoke with bay, pink peppercorns and rosemary in with the cure)
  • 2 sausage patties, these can be bought or skin sausages and make into patties
  • 4 eggs lightly beaten and seasoned with salt and pepper
  • 50gms of grated mature cheddar added to beaten eggs.
  • 1 Tbs butter
  • 2 bagels

Method

1

Cook the bacon and sausage on the grill, set aside but keep warm

2

Heat the butter in a small pan until foaming, pour in the egg and cheese mixture and stir until lightly scrambled, they will continue to cook in the residual heat so don’t over scramble.

3

Toast the bagels

4

place eggs on bagels, top with sausage and bacon and the sauce of choice  (in our house its red)

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Breakfast Bagels

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Turkish Scrambled Eggs

This is another recipe from the book Ozlem’s Turkish Table. Whilst not a bbq book the recipes can easily be done on the BBQ.
Menemen is a turkish scrambled eggs with vegetables which is popular in many Turkish households as a weekend breakfast.
I cooked this a few weeks ago as part of a COVID 19 lockdown bbq competition and served it in a bacon weave basket with a bloody mary, it would be just as nice served on sourdough toast

Turkish Scrambled Eggs

  • Prep Time15 min
  • Cook Time10 min
  • Total Time25 min
  • Yield2 - 3 Servings

Ingredients

  • 4 eggs
  • 1/2 green pepper
  • 1 spring onion
  • 2 medium ripe tomatoes finely diced
  • 1 tbs olive oil
  • 60 gms feta crumbled
  • 1tsp turkish red pepper flakes of chilli flakes
  • salt and ground black pepper
  • Bread to Serve

Method

1

Light the BBQ and set a cool fire zone with a few coals

2

Crack eggs into bowl and lightly beat, add feta and combine

3

Add olive oil into pan and heat.

4

Stir in the green peppers and cook for a couple of minutes.

5

Add the spring onions, tomatoes and red pepper flakes and mix well.

6

Pour in the eggs and scramble over a medium heat until the are just done but retain some moisture.

7

Season with salt and pepper.

8

Serve with crusty sourdough or pita bread.

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Turkish Scrambled Eggs

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Ozlem Warrens book ‘Ozlems Turkish Table’ is available from all good bookshops.
OURMAND World Cookbook Awards WINNER and BEST IN THE WORLD, Heritage: Turkey. Foreword Indies Awards (USA, International) HONORABLE Mention for Cooking.

ISBN-10: 1912031949
ISBN-13: 978-1912031948

McMuffin

McMuffin

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield4 Servings
  • Course
  • Cooking Method
    • Direct on Plancha or Griddle

Ingredients

  • Spray Oil for the Plancha
  • 4 Muffins
  • 8 Pork Sausages
  • 8 rashers Streaky Bacon
  • 4 Eggs
  • 4 slices of processed cheese (I know that’s sacrilege but it is the best type for these)
  • (You can add other things such as hashbrowns or grilled tomato )

Method

1

Take the skin of the sausages and make four patties each containing two sausages. Squirt some oil on the plancha or griddle pan and put the patties on to cook. Add the bacon after about 10 mins.

2

You can do one of two things with the eggs you can cook them in a silicone ring, just like they do at McDonalds or you can scramble them.

3

Once you are happy that the sausages are cooked, toast the muffins and add the cheese to the top of the sausage patties and melt.

4

Pile up your sausage patties, bacon, egg and if desired a big splodge of ketchup

Recipe by Mark Cole :Twitter @Coleybbq, Instagram coleybbq

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McMuffin

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Two for One Breakfast (Part 1)

Two for One Breakfast (Part 1)

  • Prep Time1 hr
  • Cook Time30 min
  • Total Time1 hr 30 min
  • Yield3 Servings
  • Course
  • Cooking Method
    • InDirect/Plancha

Ingredients

  • 3 Large Jacket Potatoes
  • 6 Pork Sausages (3 for Part 1)
  • 6 rashers Streaky Bacon
  • 3 Eggs
  • 1 Onion sliced

Method

1

Bake the potatoes the night before and allow to cool.

2

Once cool, cut off the top and bottom and scoop out most of the potato, leaving 0.5/1cm inside. Reserve the potato for Two for One Breakfast (Part 2)

3

Take the skin off the sausages. At this stage you can flavour up the sausage meat if desired. I used a little bit of salt and pepper and some hot sauce. Mix together and split the mixture in to six, reserving 3 for part two. Use the sausage meat to plug the bottom half of each of the potatoes. Wrap two slices of bacon around each potato. You may need to pin them with a cocktail stick.

4

Stand the potatoes on the plancha or in a cast iron pan for approximately 20 minutes.

5

Once the sausage is cooked drop an egg in to the top of each and start frying your onion. The egg will take approximately 10 minutes, but cook it to your desired outcome. Sprinkle the onions over the top and you are good to go

Recipe by Tim Donald t: [email protected] insta: tim.donald1

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Two for One Breakfast (Part 1)

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Two for One Breakfast (Part 2)

Two for One Breakfast (Part 2)

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield3 Servings
  • Course
  • Cooking Method
    • InDirect/Plancha

Ingredients

  • Potato reserved from Part 1
  • Sausages reserved from Part 1
  • 1 Eggs
  • 1 Onion diced
  • 3 Rolls

Method

1

Form the remaining sausage in to 3 patties. Cook on the plancha for about 10 minutes a side or until internal temp reaches 70c.

2

Mash the potato and mix with the onion and egg. Form the potato in to 3 patties and put on the plancha with the sausage patties, these will probably take about 10 minutes a side. You might want to put a pat of butter under each to help with the browning.

3

Toast the buns cut side down on the plancha for a minute or two and assemble. If you are like me you will liberally lash with hot sauce. As with most breakfast dishes you can stack this with whatever you want!

Recipe by Tim Donald t: [email protected] insta: tim.donald1

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Two for One Breakfast (Part 2)

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Susan Stoneman – Drop Crumpets

Susan Stoneman – Drop Crumpets

  • Prep Time24 min
  • Cook Time6 min
  • Total Time30 min
  • YieldMakes around 24 (depending on size)
  • Course
  • Cooking Method
    • Direct grill on plancha or griddle

Ingredients

  • 115g plain flour
  • 115g strong flour
  • Half teaspoon cream of tartar
  • 4g dried yeast
  • 250ml lukewarm water
  • Half teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 140ml lukewarm milk
  • Vegetable oil for frying

Method

1

Sift the flours and cream of tartar into a bowl and add in the yeast. Stir in the lukewarm water with a wooden spoon and leave covered for about an hour.

2

The dough will be full of little air bubbles. Add the salt and stir. The dough will fall at this point but will rise back up. Leave for 30 minutes

3

Stir in the bicarbonate of soda and the lukewarm milk. The batter should be a thick pouring consistency. Pour into a measuring jug as this makes it easier for pouring your drop crumpets

4

Heat your griddle to a high temperature. Put on a little vegetable oil to prevent sticking and pour little circles of mixture onto the griddle.

5

Cook for about 3 minutes on the first side. You should see lots of little bubbles form then pop – this gives the crumpet look.

6

Turn over and cook the other side.

7

Keep warm and eat with the topping of your choice. Lovely with just butter and honey.

Recipe from Susan Stoneman

Drop Crumpets

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