Oeufs en cocotte with smoked trout

PREPARATION

1. Ignite the charcoal in the Big Green Egg and heat to 180°C. In the meantime, soak a handful of Pecan Wood Chips in water.
2. Wash the spinach and leave to drain. Lightly grease the Rectangular Perforated Porcelain Grid with approx. half of the sunflower oil and place the trout on it.
3. Sprinkle the Wood Chips onto the glowing coals together with a tiny amount of water. Place the convEGGtor and the stainless steel grid in the EGG and set the Rectangular Perforated Porcelain Grid with the trout on top. Close the lid of the EGG and smoke the trout for 25 minutes. Placing the convEGGtor will reduce the temperature to about 120°C. This is the temperature you want to maintain. In the meantime, heat the rest of the sunflower oil in a pan on the stove over low heat. Add the spinach and fry until it shrinks. Season with salt and pepper and allow to drain and cool in a sieve.
4. Remove the trout from the EGG. Allow the trout to cool and fillet it. Break the trout fillets into pieces and mix with the crème fraîche, spinach and grated horseradish in a bowl. Season with salt and pepper. Spoon the mixture into four mason jars of 225 ml each and crack an egg into each jar. Close the jars.
5. Use The Pit Mitt BBQ Glove to remove the grid and the convEGGtor from the EGG. Replace the grid and set the Cast Iron Griddle Half Moon on top with the smooth side facing up. Close the lid of the EGG and bring the temperature to 180°C. In the meantime, cut the bread into strips. Bake the strips of bread on the Cast Iron Griddle Half Moon on both sides until they become golden brown croutons. Season lightly with salt.
6. Remove the Cast Iron Griddle Half Moon from the grid. Lift the grid, place the convEGGtor and set the grid on top. Place the mason jars in the Round Drip Pan, set on the grid and carefully pour in enough boiling water until the level is just under the edge. Close the lid of the EGG and allow to cook for 15-20 minutes at about 130°C. Placing the convEGGtor will already adjust the temperature to about this level. The oeufs en cocotte are ready when the egg has cooked.
7. Remove the mason jars from the EGG, carefully open them and sprinkle the yolks with salt. Serve with the croutons.

Tip:

This recipe only requires one smoked trout, but feel free to smoke more at the same time. This requires no extra Wood Chips or charcoal. It takes the same amount of time and there’s certainly enough room in the EGG.