SMOKED SCOTCH EGGS
Provided by Ray "Dr. BBQ" Lampe
Categories Egg Pork Appetizer Backyard BBQ Meat Grill Chill Grill/Barbecue Advance Prep Required
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Put the eggs in a medium saucepan and cover with cold water. Let rest for 15 minutes to warm them up before cooking. (This will help keep them from cracking.) Over high heat, bring the eggs to a boil, rolling them around in the pot frequently. When the water begins to boil, start timing and cook for 2 minutes, continuing to roll the eggs around in the pan. (This will keep the yolks in the center.) Remove the eggs from the boiling water quickly and submerge them in ice water to stop the cooking. When the eggs are cool, peel them and refrigerate.
- Put the pork in a medium bowl and add the salt, pepper, garlic powder, and cayenne. Mix well and then divide the sausage into six equal portions. On waxed paper, flatten out one of the portions to a 4-inch circle. Top with an egg and wrap the sausage all around the egg, stretching as needed and sealing it completely. Do this with all the eggs and then season them liberally with the rub. Put the eggs on a pan lined with wax paper and refrigerate for 1 hour.
- Prepare your cooker to cook indirectly at 235°F using medium pecan wood for smoke flavor.
- Place the eggs on a grill topper or directly on the cooking grate and cook for 1 hour and 15 minutes, or until golden brown and firm to the touch.
- Transfer the eggs to a plate and let cool. Cut them in halves or quarters and serve with barbecue sauce for dipping.
EGGS BENEDICT WITH SMOKED SALMON & CHIVES
Get your poaching technique honed and serve up this brunch classic - it's easily-doubled to feed a family or crowd
Provided by James Martin
Categories Breakfast
Time 35m
Yield Serves 4 as part of a brunch buffet
Number Of Ingredients 10
Steps:
- First make the hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick - if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.
- To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.
- Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some hollandaise and garnish with chopped chives.
Nutrition Facts : Calories 564 calories, Fat 44 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 3.1 milligram of sodium
SMOKED SALMON & QUAIL'S EGG
Tuck in this pintxos-inspired topped bread dish for a flavour of San Sebastian in northern Spain
Provided by Good Food team
Categories Canapes, Side dish, Snack
Time 20m
Number Of Ingredients 6
Steps:
- Put a pan of water on to boil. Put the eggs in a small sieve and, as soon as the water reaches a rolling boil, lower the eggs into the water. Turn the heat to a gentle simmer and set the timer for 3 mins.
- Meanwhile, prepare a bowl of iced water. Drain the eggs and immediately tip into the water to cool. Carefully peel them and cut in half lengthways. Cut the smoked salmon into 2cm strips and cut each anchovy into 4 slivers.
- Spread the bread with the mayonnaise or aïoli. Top with a swirl of salmon, a halved quail's egg and 2 slivers of anchovy. Push a cocktail stick through each piece of bread to hold it all together, sprinkle over some black pepper and serve.
Nutrition Facts : Calories 327 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 3.4 milligram of sodium
More about "smoked salmon scotch eggs recipes"
SMOKED SCOTCH EGGS - HEY GRILL, HEY
From heygrillhey.com
5/5 (1)Category BreakfastCuisine American, BarbecueTotal Time 1 hr 45 mins
SCRAMBLED EGGS WITH SMOKED SALMON RECIPE - THE …
From thespruceeats.com
RECIPES | NATIVE HEBRIDEAN SALMON SCOTCH EGG
From harrisandlewis.co.uk
SMOKED SALMON SCOTCH EGGS : ST EWE
From steweeggs.com
SMOKED SCOTCH EGGS | TRAEGER GRILLS
From traeger.com
HOW TO MAKE SMOKED SOFT BOILED SCOTCH EGGS - JESS …
From jesspryles.com
SALMON SCOTCH EGGS — EVERYDAY GOURMET
From everydaygourmet.tv
SMOKED SALMON AND CREAM CHEESE SCOTCH EGGS RECIPE
From telegraph.co.uk
SMOKED SALMON SCOTCH EGGS | FOOD | TEA INSPIRED …
From teainspired.com
SMOKED SALMON “SCOTCH” DEVILED EGGS | FOOD CHANNEL
From foodchannel.com
SMOKED SALMON SCRAMBLED EGGS - HOUSE OF NASH EATS
From houseofnasheats.com
SALMON AND EGGS RECIPE | SMOKED SALMON AND SCRAMBLED EGGS
From aggieskitchen.com
SMOKED COD SCOTCH EGGS RECIPE WITH AIOLI - GREAT BRITISH CHEFS
From greatbritishchefs.com
ALL OUR FAVOURITE EGG RECIPES TO TRY FOR YOUR NEXT BRUNCH
From sg.style.yahoo.com
SMOKED SALMON SCOTCH EGGS | FISH PEOPLE
From thefishpeopleshop.co.uk
SCRAMBLED EGGS WITH SMOKED SALMON RECIPE - BBC FOOD
From bbc.co.uk
SMOKED SALMON SCOTCH QUAIL EGGS - CAROLINE BARTY
From carolinebarty.co.uk
SCOTCH EGGS WITH SMOKED SALMON - RECIPE | BONAPETI.COM
From bonapeti.com
SMOKED SALMON, EGGS & SOURDOUGH | JAMIE OLIVER RECIPES
From jamieoliver.com
SMOKED SALMON (HOW TO & RECIPES!) – A COUPLE COOKS
From acouplecooks.com
You'll also love