Rocky Mountain Benedict
This recipe guides you through creating a sophisticated Rocky Mountain Benedict, featuring perfectly poached eggs atop toasted English muffins and warm smoked trout or salmon, all finished with a rich Hollandaise sauce and fresh garnishes. It's an elegant and flavorful dish, ideal for a special breakfast or brunch.
Equipment
- 1 Large Shallow Pot For poaching eggs
- 1 Nonstick Skillet For warming smoked trout
- 1 Toaster For English muffins (alternatively, a grill pan)
- 1 Slotted Spoon For handling poached eggs
- 4 Serving Plates For final assembly and presentation
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
1. For perfect poached eggs, ensure the water is at a gentle simmer, not a rolling boil. A splash of white vinegar in the water helps the egg whites set quickly and maintain their shape. Aim for very fresh eggs as they hold together best.2. When warming the smoked trout, heat just until it's warmed through, about 30 seconds. Overcooking will dry it out and diminish its delicate flavor.3. The Hollandaise Sauce is key. If making from scratch (recipe for Hollandaise not provided in steps, but ingredients are listed), keep it warm in a bain-marie to prevent it from breaking. If store-bought, gently warm it without scorching. A touch of fresh dill or chives mixed into the Hollandaise can elevate the flavor profile.