Rocky Mountain Benedict
Serves: 3
Jolie Turcotte
1 January 1970
Based on User reviews:
57
Spice
58
Sweetness
55
Sourness
35
mins
Prep time (avg)
5.2
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
Melt the butter over medium heat in a heavy saucepan
12
While butter is melting, whisk together white wine, lemon juice, and hot sauce in a large metal bowl
13
Whisk in the egg yolks
14
Place the bowl over a skillet of simmering water and continue whisking over medium heat until a custard consistency develops
15
Slowly whisk in the melted butter
16
Continue whisking until the sauce is rich and smooth