This recipe elevates the classic Eggs Benedict with a sophisticated twist: the addition of smoky trout and a vibrant horseradish cream. Picture this: perfectly poached eggs draped in a luxurious, creamy hollandaise sauce, nestled atop delicate smoked trout on toasted English muffins. The sharp bite of horseradish cuts through the richness, creating a symphony of flavors that will leave you utterly delighted. This recipe may seem complicated at first, but with a little patience and attention to detail, even a beginner cook can achieve restaurant-quality results. Let's embark on this culinary adventure together!
This recipe isn’t just about the final dish; it's about the journey. The delicate dance of poaching eggs, the creamy perfection of the hollandaise, the anticipation as you assemble each component…It’s these moments that elevate cooking from a chore into an art form. Plus, it’s a great brunch dish to impress your friends! One time, I made this for my friend's birthday brunch and everyone raved about it! They still talk about it!
Required Equipments
- Baking sheet
- Whisk
- Mixing bowls
- Saucepan
- Spatula
Benedict with Smoked Trout and Horseradish
This recipe for Eggs Benedict with Smoked Trout and Horseradish offers a sophisticated and flavorful twist on a classic brunch dish. Prepare to be amazed!
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, prepare the smoked trout. Gently flake the smoked trout and set it aside. You want nice, delicate flakes, not shredded pieces. Don't be rough!
- Next, poach the eggs. This is where things get a little delicate. Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. Don't let it boil! Crack each egg into a small ramekin or cup. Gently slide the egg into the simmering water. Cook for 3-4 minutes for a runny yolk or longer for a firmer yolk. Use a slotted spoon to carefully remove the poached eggs and place them on a paper towel-lined plate to drain any excess water. Remember, gentle is key here.
- Now, let's tackle the hollandaise sauce. This is often the trickiest part, but don't fret! In a heatproof bowl, whisk together 2 large egg yolks, 1 tablespoon of lemon juice, and a pinch of salt and pepper. Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk constantly until the mixture thickens and is light and creamy. This will take a few minutes and requires some serious whisking. Slowly drizzle in 1/2 cup (1 stick) of melted unsalted butter, whisking constantly until fully incorporated. It's crucial to maintain a low heat and whisk continuously to prevent curdling. If it happens, start over – that's cooking!
- To assemble the Benedict, start by toasting the English muffins. Lightly butter them if you're feeling fancy. Top each muffin half with a generous portion of the flaked smoked trout. Season lightly with salt and pepper, adding a tiny pinch of freshly ground black pepper is a nice touch.
- Place a poached egg on top of the smoked trout on each muffin half. Gently spoon the creamy hollandaise sauce over the poached egg. Add a dollop of prepared horseradish to each egg. This final touch adds a wonderful punch!
- Finally, garnish with fresh dill or parsley, if desired. Serve immediately and enjoy! This is the best part!
📝 Notes
- For a richer hollandaise, use clarified butter.
- Adjust the amount of horseradish to your preference.
- Garnish with fresh herbs for an extra touch of elegance
🍎 Nutrition
Calories: 450kcal
Protein: 20g
Fat: 30g
Carbohydrates: 25g
Fiber: 2g
Calcium: 30mg
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