Christmas Super Sale Now On I Save up to 79% I Shop Now

If you are ordering from the EU please visit www.sousvidetools.com/eu/

Smoked Scrambled Free Range Eggs, Grilled Grannery Bread, Cured Salmon | Recipe by sousvidetools.com

Smoked Scrambled Free Range Eggs, Grilled Grannery Bread, Cured Salmon

Smoked Scrambled Free Range Eggs, Grilled Grannery Bread, Cured Salmon Smoking Gun Recipes breakfast, easy, sousvide, eggs, scrambled, salmon, smoked
Smoked Scrambled Free Range Eggs, Grilled Grannery Bread, Cured Salmon
  • PREP TIME: 45mins
  • DIFFICULTY: easy
  • SERVES: 4

Ingredients

  • 6 Large Free Range Eggs
  • Sea Salt
  • Cayenne Pepper
  • Baked Granary Loaf
  • Olive Oil
  • 600g Fresh Salmon
  • 60g Coarse Salt
  • 60g Castor Sugar
  • 10g Chopped Dill
  • Zest ½ Orange
  • Zest ½ Lemon
  • Zest ½ Lime
  • 60g Butter
  • 2 tsp Chopped Fresh Chives
  • Bourbon Wood Smoking Chips (slightly dampened with whisky)

Equipment

Method

  1. On a plate place ½ the Salt and Sugar cure mixture and place the Salmon on top
  2. Cover the rest of the Salmon with the remaining salt & sugar mix
  3. Cover the plate with cling film and refrigerate for 12 – 18 hours
  4. After this time, rinse off the Salt mix, pat dry and reserve for plating
  5. In a large glass bowl, crack the 3 eggs, add a little salt, small pinch Cayenne Pepper and whisk together.
  6. Over the bowl with cling film leaving a small gap to add the tube attachment for the smoking gun
  7. Load the smoking gun chamber with the wood chips Aggressively add smoke to the bowl and trap with cling film place in refrigerator for 10 mins
  8. Whisk the eggs, incorporating the smoke flavour into the eggs
  9. Repeat this process 4 – 6 times depending on depth of smoke required
  10. The eggs will now have a delicate smoked flavour and are ready to be cooked
  11. Slice the Granary Loaf ½ inch thick, brush with a little Olive Oil and season with Salt
  12. On a griddle plate or BBQ, toast the bread on both sides
  13. In a non stick saucepan, add a little butter and olive oil –add the smoked egg mixture and on a  medium heat continue to stir with a wooden spoon until lightly scrambled

To serve:  Top the grilled bread with scrambled egg and a few thin slices of salmon.  Garnish with chives.  Add a little caviar for extra indulgence

Back to Recipes

Cancel