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