Smoked Trout Eggs Benedict

Ingredients

English muffins

2, split in half

Smoked trout

8 ounces, flaked

Eggs

4, for poaching

Hollandaise sauce

1 cup

Fresh dill

1 tablespoon, chopped (for garnish)

Lemon wedges

for serving

Instructions

1. Begin by preparing the hollandaise sauce. In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.
2. Slowly drizzle in 1/2 cup of melted unsalted butter while whisking until the sauce is smooth and creamy. Remove from heat and set aside, keeping it warm.
3. Next, fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
4. While the eggs are poaching, toast the English muffin halves until golden brown.
5. To assemble, place two muffin halves on each plate. Top each half with an equal amount of flaked smoked trout.
6. Carefully place a poached egg on top of the trout on each muffin half.
7. Generously drizzle hollandaise sauce over the poached eggs.
8. Garnish with fresh dill and serve with lemon wedges on the side. Enjoy your elegant brunch!