Rocky Mountain Benedict

  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

4 English muffins

8 eggs

16 ounces smoked Idaho trout or salmon

2 tablespoons chopped fresh parsley leaves or dill, for garnish

Hollandaise Sauce, recipe follows

Paprika, for garnish

HOLLANDAISE SAUCE:

1 pound butter

1 cup dry white wine

1 tablespoon lemon juice

1 tablespoon hot sauce

6 egg yolks

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.

Eggs Benedict

Eggs Benedict

Eggs Benedict

Eggs Benedict

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