Rocky Mountain Benedict (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
1 pound butter |
1 cup dry white wine |
1 tablespoon lemon juice |
1 tablespoon hot sauce |
6 egg yolks |
Directions:
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. 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.
2. Hollandaise Sauce:
3. 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.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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