EGGS BENEDICT 2 WAYS

Today I show you with a completely "exploded" recipe for eggs benedict! In fact... I really spoil you, because I show you how to make the "normal" version AND the 100% carnivore version of the recipe. 😜
Honestly, after cooking both versions, I have to tell you that they are both really impressive and that no matter which one you decide to make, the result will be delicious. 👌

Here's how to prepare the "normal" version (the carnivorous variation follows this one):

Required tool:

Grill Daddy Pro

Ingredients :

4 slices of bacon

Water, to fill half a pan

1 pinch of Himalayan salt

Juice of ½ lemon

3 egg yolks

3 tbsp water

Dry marinade L'aube BBQ Québec x La ferme Monette, to taste

1 cup melted butter

1 tbsp white wine vinegar

2 eggs

1 English muffin

Chives, chopped, to taste

1 oz maple syrup

Salt, to taste (optional)

Pepper, to taste (optional)

Preparation :

Preheat BBQ to 400°F.

Cook the bacon slices using indirect cooking or on the top grill of the BBQ.

Meanwhile, fill a frying pan halfway with water, add a pinch of Himalayan salt and bring to the boil on the infrared (or side) burner of the BBQ.

In a bowl, pour the lemon juice, then add the 3 egg yolks and the 3 tablespoons of water. Move the bowl over the boiling water and mix everything with a whisk until the mixture begins to foam.

Remove the bowl from the pan, add L'aube dry rub to the mixture, then, while whisking, pour the melted butter into the bowl. Continue whisking until smooth. Set aside.

When the bacon slices are crispy, remove them from the BBQ. Set aside.

Pour the vinegar into the bowl of boiling water and place 2 eggs in it. Stir the water gently with a fork or knife so that the poached eggs "close" on themselves. Let the eggs cook for 2 minutes 30 seconds, or until they are ready. Set aside.

Thoroughly clean the infrared (or side) grill using the Grill Daddy Pro.

Place the whole English muffin (or cut in 2) on the infrared (or side) grill and grill on both sides until crispy.

When the English muffin is ready, cut it in half (if it wasn't already), then chop the green onions.

On a plate, start the assembly by placing 1 egg on one of the two halves of the English muffin. Place 2 slices of bacon on top of the egg, sprinkle with chives, then drizzle with egg yolk mixture. Top it off by adding green onions and pouring maple syrup on top of the egg yolk mixture. Repeat this step with the other half of the English muffin.

Add salt and pepper to taste on top of the eggs benedict to enhance their flavors (optional).

Serve and enjoy every bite!

Variation: If you prefer to cook the carnivorous version of this recipe, you only need to make a few changes to your ingredient list:

Replace the English muffin with a 12-ounce, ½-inch-thick rib steak;

Add Texas BBQ Quebec dry marinade.

As for the preparation, steps 1 to 6 are the same, but you must then cover both sides of the rib steak with Texas dry marinade (amount to taste), place it on the BBQ grill in the indirect cooking zone (to have more control during cooking) and let it cook slowly until its internal temperature reaches around 120 °F.

Next, once the poached eggs are ready (see step 7 above), the infrared (or side) grill is clean, and the rib steak is cooked through, sear the rib steak on the infrared (or side) grill for about 2 minutes per side, or until it easily releases from the grill. Transfer to a plate, then chop the green onions on your work surface.

For assembly, you can follow the same order as the regular version of the recipe, but instead of placing the eggs on each half of the English muffin, you place them on the rib steak. (The bacon slices can also be placed on the rib steak before the eggs for better balance, for example.) Once everything is nicely put together and seasoned to your taste (you can add salt and pepper if you like), all that's left to do is enjoy your meal!

Happy BBQ!