Rocky Mountain Benedict is From preparation to the plate, this recipe takes roughly 35 minutes.
Instructions
1
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.
Ingredients you will need
English Muffin
Toast
Water
Egg Yolk
Egg
Equipment you will use
Grill
Frying Pan
2
Remove the eggs from the heat.
Ingredients you will need
Egg
3
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.
Ingredients you will need
Hollandaise Sauce
English Muffin
Smoked Trout
Poached Egg
Paprika
Parsley
Trout
Egg
Equipment you will use
Slotted Spoon
Frying Pan
4
Serve immediately.
5
Melt the butter over medium heat in a heavy saucepan. While butter is melting, whisk together white wine, lemon juice, and hot sauce in a large metal bowl.
Ingredients you will need
Lemon Juice
White Wine
Hot Sauce
Butter
Equipment you will use
Sauce Pan
Whisk
Bowl
6
Whisk in the egg yolks.
Ingredients you will need
Egg Yolk
Equipment you will use
Whisk
7
Place the bowl over a skillet of simmering water and continue whisking over medium heat until a custard consistency develops. Slowly whisk in the melted butter. Continue whisking until the sauce is rich and smooth.
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