Recipe courtesy of The Kneadery
Rocky Mountain Benedict
Getting reviews...
- Level: Intermediate
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1338
- Total Fat
- 114 g
- Saturated Fat
- 65 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 43 g
- Cholesterol
- 850 mg
- Sodium
- 501 mg
- Level: Intermediate
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1338
- Total Fat
- 114 g
- Saturated Fat
- 65 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 43 g
- Cholesterol
- 850 mg
- Sodium
- 501 mg
Ingredients
HOLLANDAISE SAUCE:
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. Warm 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:
- 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.
