Food Network: Rocky Mountain Benedict

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Rocky Mountain Benedict
Recipe courtesy The Kneadery

Ingredients
4 English muffins
8 eggs
16 ounces smoked Idaho trout or salmon
Hollandaise Sauce, recipe follows
2 tablespoons chopped fresh parsley leaves or dill, for garnish
Paprika, for garnish

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.

Hollandaise Sauce:
1 pound butter
1 cup dry white wine
1 tablespoon lemon juice
1 tablespoon hot sauce

6 egg yolks

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. Whisk
in the egg yolks. 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.