Teresa's Recipes
Smoked Trout Eggs Benedict
Indulge in a gourmet twist on the classic Eggs Benedict with this Smoked Trout version that brings together the rich, savory flavors of smoked trout, perfectly poached eggs, and a velvety, tangy hollandaise sauce. This dish not only tantalizes your taste buds but also pays homage to the brunch culture that originated in the late 19th century, evolving into a staple in many restaurants today. With the fresh dill and zesty lemon wedges to brighten the dish, this recipe is ideal for a special brunch or a sophisticated breakfast treat.
Ingredients
- 2, split in half English muffins
- 8 ounces, flaked Smoked trout
- 4, for poaching Eggs
- 1 cup Hollandaise sauce
- 1 tablespoon, chopped (for garnish) Fresh dill
- for serving Lemon wedges
Dietary Notes
- Servings: 2
- Dish Type: Brunch
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 35g
- Carbs: 25g
- Protein: 18g
- Sodium: 800mg
- Sugar: 2g
Instructions
- 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.
- 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.
- 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.
- While the eggs are poaching, toast the English muffin halves until golden brown.
- To assemble, place two muffin halves on each plate. Top each half with an equal amount of flaked smoked trout.
- Carefully place a poached egg on top of the trout on each muffin half.
- Generously drizzle hollandaise sauce over the poached eggs.
- Garnish with fresh dill and serve with lemon wedges on the side. Enjoy your elegant brunch!
Tips
- For a richer hollandaise, you can substitute some of the lemon juice with white wine vinegar.
- Experiment with other smoked fish like salmon or mackerel for a different flavor profile.
- If you prefer a spicier kick, add a dash of cayenne pepper to the hollandaise sauce.