Rocky Mountain Benedict
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
52
Spice
61
Sweetness
61
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
8
Eggs450 g
Trout (smoked idaho)450 g
Butter1 cup
White Wine (dry)1 tbsp
Lemon Juice1 tbsp
Hot SauceDirections:
1
Split the English muffins in half and then toast or grill them; set them aside
2
Fill a large shallow pan with 2 to 3 inches of water and bring to a boil
3
Reduce the heat to a simmer and gently break the eggs into the boiling water
4
Cook the eggs until the yolks are set to the desired doneness, about 3 minutes
5
Remove the eggs from the heat
6
Warm the smoked trout in a nonstick skillet over medium-high heat for 30 seconds or until heated through
7
Arrange the toasted English muffins on plates and top with the trout
8
Using a slotted spoon, place 1 poached egg on top of each English muffin
9
Spoon warm Hollandaise Sauce over the eggs and sprinkle with parsley and a dash of paprika, to garnish
10
Serve immediately
11
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
12
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results
13
Melt the butter over medium heat in a heavy saucepan
14
While butter is melting, whisk together white wine, lemon juice, and hot sauce in a large metal bowl
15
Whisk in the egg yolks
16
Place the bowl over a skillet of simmering water and continue whisking over medium heat until a custard consistency develops
17
Slowly whisk in the melted butter
18
Continue whisking until the sauce is rich and smooth