Ingredients
- 4 English muffins
- 8 eggs
- 16 ounces smoked Idaho trout or salmon
- Hollandaise Sauce, recipe follows
- 2 tablespoons chopped fresh parsley leaves or dill, for garnish
- Paprika, for garnish
Directions
Split the English muffins in half and then toast or grill them; set them aside. Fill a large shallow pan with 2 to 3 inches of water and bring to a boil. Reduce the heat to a simmer and gently break the eggs into the boiling water. Cook the eggs until the yolks are set to the desired doneness, about 3 minutes. Remove the eggs from the heat. Heat the smoked trout in a nonstick skillet over medium-high heat for 30 seconds or until heated through. Arrange the toasted English muffins on plates and top with the trout. Using a slotted spoon, place 1 poached egg on top of each English muffin. Spoon warm Hollandaise Sauce over the eggs and sprinkle with parsley and a dash of paprika to garnish. Serve immediately.
Hollandaise Sauce:
- 1 pound butter
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce
- 6 egg yolks
Melt the butter over medium heat in a heavy saucepan. While butter is melting, whisk together white wine, lemon juice, and hot sauce in a large metal bowl. Whisk in the egg yolks. Place the bowl over a skillet of simmering water and continue whisking over medium heat until a custard consistency develops. Slowly whisk in the melted butter. Continue whisking until the sauce is rich and smooth.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By healthykkm_11536103
SLC, UT
on October 10, 2010
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Superb!
I grew up in Sun Valley, ID, and have eaten at the Kneadery for years! I have ordered this dish dozens of times. Its an absolute A . Making it with Idaho trout is the key. Can be pricy, but worth it for a special occasion. Easy to master after a couple of tries. The sauce is divine. Like any dish, the quality of the ingredients will determine the result. Be choosy.
Like the restaurant serve with with Idaho hash browns, muffins and fresh-squeezed juice! Also, try it with glass of dry white wine or bloody mary. !!
By BerryCleverCook
US: East Coast
on December 26, 2007
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I used salmon vs. trout. We all enjoyed it very much. My son thought it was his best breakfast to date. Finicky girl, who hates eggs, at least was able to share a family breakfast with us by eating the toasted bread and salmon. She loves salmon. Thanks for a great way to include healthy fish in our diets.
By meanusjeanus
gainesville, FL
on March 07, 2005
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Made this over the weekend for my husband who loves eggs benedict and smoked salmon. I used a different hollandaise sauce (actually Tyler Florences blender version, which is very simple. This was an easy dish to put together and tasted great. I garnished with chopped fresh dill.
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