Brunch? Fire up the Big Green Egg!
While the Big Green Egg is just the thing to make the evening meal taste even better, there’s no better way to create a delicious brunch than by lighting the charcoal in the EGG. The dishes in this three course menu are wonderfully light and are the perfect complement to this time of year. Serving this menu as your Easter brunch, for instance, is a great way to make the holiday weekend a success!
Oeufs en cocotte
Salmon in brioche
For the oeufs en cocotte with smoked trout
- 100 g young fresh spinach
- 1 tbsp sunflower oil
- 1 fresh trout (you could also smoke several additional trout at the same time. There is enough room in the EGG)
- 200 ml crème fraîche
- 40 g grated horseradish
- 4 fresh eggs
- 2-3 slices of bread (approx. 2 cm thick)
For the salmon in brioche
- 1 fennel
- 1 head of broccoli
- 4 sprigs of dill
- 1½ tbsp sunflower oil
- 500 g skinless salmon fillet
- 1 egg
For the brioche
- 1 bag of dry yeast (7 g)
- 600 g flour + extra for sprinkling
- 20 g sugar
- 3 eggs
- 60 g soft butter
For the gugelhupf with poppy seeds and orange icing
- 100 g soft butter + extra for greasing
- 4 eggs
- 80 + 20 g sugar
- 50 g self rising flour
- 100 g almond flour
- 1 organic lemon
- 50 g poppy seeds
- milk (if required)
For the icing
- 100 g icing sugar
- 20 ml orange juice
PREPARATION IN ADVANCE
oeufs en cocotte
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.
Wash the spinach and leave to drain. Lightly grease the Perforated Cooking Grid with approx. half of the sunflower oil and place the trout on it. 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 Perforated Cooking 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.
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 and store until needed in the refrigerator.
Because it is important that the main course (the salmon in brioche) is prepared fresh, it is best to prepare the Gugelhupf now. Bring the Big Green Egg with the convEGGtor and the stainless steel grid to a temperature of 180°C. Grease a small Gugelhupf tin with butter.
Separate the egg yolks from the whites. Set the whites apart in a separate bowl for later. Mix the butter with 80 g of sugar and beat the yolks into the mixture. Fold the self rising flour and the almond flour into the egg yolk mixture. Grate the lemon peel (the lemon itself can be kept for several more days) and fold together with the poppy seeds into the batter. If the batter becomes too dense, thin it with a splash of milk. Beat the egg whites with a clean whisk or electric mixer until stiff and beat 20 g of sugar into this. Fold the egg whites into the batter. Pour the batter into the greased tin. Place the tin on the grid and close the lid of the EGG. Bake the Gugelhupf for approx. 35 minutes until golden brown.
Remove the tin from the EGG and empty the cake out onto a rack to cool. For the icing, heat the icing sugar and the orange juice in a pan while stirring. Pour the icing over the cooled Gugelhupf. Loosely cover with foil until ready to serve.
Salmon in brioche
If you intend to finish preparing the menu once the advance preparations are complete, you can continue by making the salmon in brioche. If you are making your preparations a day in advance, it would be best to leave this dish for later. If the salmon and the vegetables are left too long wrapped in the raw dough, their moisture will soak into the dough and ruin the final product. Unless you’re making everything in one go, douse the EGG and relight it again later.
For the brioche, dissolve the yeast in 150 ml of lukewarm water. Mix the flower and the sugar and make a well in the centre. Break the eggs into the well and add the yeast mixture. Mix these ingredients by hand. Once they are well mixed, knead the butter and a pinch of salt into the mixture. Knead well so that an elastic dough forms. Cover the bowl and leave the dough to rise in a warm spot for 45 minutes.
Slice half of the fennel into very thin strips and the other half relatively coarsely. Cut half of the broccoli into florets. Chop them finely. Cut the other half, including the stem, into strips. Finely chop the dill. Heat half a tablespoon of sunflower oil in a pan on the stove and fry the finely chopped fennel and broccoli until soft. Allow to cool somewhat. Just like the coarsely chopped fennel, cover the broccoli strips and the finely chopped dill and store in the refrigerator.
Sprinkle the worktop with flour. On it, roll out the dough into a nice circle that is about a half a centimetre thick. Place half of the vegetable mixture in the centre of the dough. Sprinkle the salmon fillet with salt, pepper and the finely chopped dill. Place the salmon on top of the vegetables on the dough and cover with the rest of the fried vegetables. Fold two of the sides of the dough over the salmon so that they overlap somewhat. Remove extra dough if needed.
Use a rolling pin to briefly roll the unfilled flaps of dough. Beat the egg. In order to achieve proper adhesion, brush the flaps of dough with egg and fold them over the filled part of the dough. Turn the dough package over (so that the nice-looking side faces up) and place on a piece of parchment paper. Brush the top with egg and score a cross into the dough. Place the dough package including the parchment paper on a cutting board (for instance) and store for a maximum of 2 hours in the refrigerator until you are ready to bake it.
Oeufs en cocotte
Use the EGGmitt to remove the grid and the convEGGtor from the EGG. Replace the grid and set the Half Moon Cast Iron Plancha Griddle on top with the smooth side facing up. Close the lid of the EGG and bring the temperature to 180°C again. 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.
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.
Remove the mason jars from the EGG, carefully open them and sprinkle the yolks with salt. Serve with the croutons.
Salmon in brioche
Place the Baking Stone on the grid and bring the EGG to 200°C. Place the dough package, together with the parchment paper, onto the Baking Stone. Close the lid of the EGG and bake for approx. 25 minutes until golden brown.
Remove the package from the EGG. Use The Pit Mitt BBQ Glove to remove the Flat Baking Stone, the grid and the convEGGtor. Replace the grid and set the Grill Wok on top. Place the coarsely chopped fennel and broccoli strips in the wok, sprinkle with the remaining tablespoon of sunflower oil and season with salt. Stir and close the lid of the EGG. Fry the vegetables for about 5 minutes. Stir regularly as they cook. Serve the fried vegetables with the salmon in brioche.
Cut the Gugelhupf into wedges and enjoy!
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