We had a wonderful vacation, visiting friends and family, enjoying the warmth of the south and the ability to spend 90% of our days outside.
One of our favorite things to do when we are camping is cooking nearly every meal on the grill. One of the highlights was our eggs benedict breakfast for Easter. All done on the grill.
Salmon Crabby Patties
Two Salmon Fillets, cut up into 1 inch pieces
1 can crab
1 small sweet pepper, chopped finely
2-3 green onions, chopped
1-2 gluten free, rice free pieces of bread (enough to bind the ingredients, you could alternatively have used some Almond flour)
1 tsp. dill, chopped
2 garlic cloves, chopped
1 TBS dijon mustard
Mix all ingredients in a mixing bowl. Add enough of the bread so that you can firmly form patties. Place the patties in a coconut oil or grape seed oiled skillet on the grill. Cook on low while you make the hollandaise sauce.
3 Organic egg yolks, well whisked
Melt approximately 3/4 to 1 C. butter, in a small pan over the grill
Using a larger skillet, lay a canning ring on the bottom and add water just covering the ring. Place your mixing bowl on top of the ring and this will make your double boiler. (Make sure your mixing bowl is of a heat proof material.)
Whisk the eggs in your double boiler along with 1 TBS. water until it begins to thicken. As it thickens, slowly add the melted butter and continue whisking.
After you pour in the butter, drop in your eggs on the already buttered skillet and cook just so they are over easy. When nearly done and the eggs have been cooked over easy on the grill, remove the mixing bowl and whisk in 1 TBS Lemon juice and a dash of salt and Cayenne Pepper.
Place one of the patties on the plate, topped with one of the eggs and add the sauce on top.
It may not look as beautiful as it would if you went out to eat, however, the taste was absolutely a winner. Especially for those children who are not fond of either salmon or crab. 🙂