Rocky Mountain Benedict
This recipe details the preparation of Rocky Mountain Benedict, a flavorful brunch dish featuring perfectly poached eggs, warmed smoked Idaho trout or salmon, and toasted English muffins. Each serving is generously topped with rich Hollandaise sauce and garnished with fresh herbs and paprika, offering a sophisticated and satisfying meal.
Equipment
- 1 Large shallow pan For poaching eggs
- 1 Slotted Spoon For removing poached eggs
- 1 Nonstick Skillet For heating trout
- 1 Toaster or grill pan For English muffins
- 1 Whisk Essential for Hollandaise Sauce (implied by 'recipe follows')
Ingredients
Main
- 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
- 1 pound butter
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce
- 6 egg yolks
Instructions
- 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. Heat 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.
Notes
Achieving perfect poached eggs requires consistent water temperature; aim for a gentle simmer, not a rolling boil, to prevent the whites from shredding. A splash of vinegar can help the whites coagulate. For the Hollandaise, precise temperature control is key to a smooth emulsion; avoid overheating the egg yolks, which can scramble them. When heating the smoked trout, be quick; it's already cooked, so you're just warming it through to enhance its delicate flavor without drying it out. Garnish with fresh dill instead of parsley for a more pronounced flavor pairing with the trout.