Smoked trout eggs benedict, what a morning treat! You need a bit of work for the hollandaise sauce, but your day will start the best way!
Although you can use grocery bought smoked salmon, I really recommend “smoking” the fish yourself. If you do not have a smoker, no problem. I don’t own one either! You can easily make your own “smoked” trout or salmon in your refrigerator.
To do you own smoked fish, you simply brine the fish filet overnight in a salt, brown sugar and liquid smoke mix. After brining, the fish is delicious. For more details on my recipe, click here.
Eggs benedict can be made in many different ways. Don’t hesitate to garnish with grilled or boiled vegetables, such as bell peppers, asparagus, or caramelized onions.
If waterfowl hunting is your thing, use duck/goose confit or prosciutto (for my recipes, click on the link: waterfowl confit or duck prosciutto)
The Best Smoked Trout Eggs Benedict
Course: BreakfastCuisine: AmericanDifficulty: Medium2
servings5
minutes15
minutes20
minutesIngredients
1 tbsp of white vinegar
4 eggs
2 English muffins, halved and grilled
4 tsp of cream cheese (optional)
8 to 12 slices of “smoked” wild trout (to make your own in your refrigerator without a smoker, click here)
1 green onion, finely chopped (optional)
- The hollandaise sauce
1 egg yolk
2 tsp of lemon juice
1/3 cup of butter, melted
a pinch of paprika
salt and pepper to taste
Directions
- The poached eggs
- In a medium pot, bring water to a boil. When the water starts to boil, turn the heat to low and add the vinegar, to obtain a small simmer. Crack an egg into a small and gently lower it in the simmering water and repeat for each eggs.
- Cook the eggs for 3-4 minutes. Remove with a slotted spoon and place onto a paper towel.
- The hollandaise sauce
- Place a small pot over medium heat. Fill with 2 cm (1″) of water. Bring to a gentle simmer and turn off the heat. Place a bowl on top of the pot. Whisk in the egg yolk and the lemon juice until fluffy and doubled in size, about 1-2 minutes of whisking.
- Slowly add the butter while constantly whisking. Add the paprika, and salt and pepper to taste.
- The assembly
- Place an English muffin half with the rough side up on a plate. Spread 1 tsp of cream cheese, add 2 or 3 slices of “smoked” trout on top. Then, 1 poached egg and 1 or 2 tbsp of hollandaise sauce. Garnish chopped green onion. You can also go wild and add any vegetables or condiments you desire!
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The “smoked” wild trout can be replaced with grocery bought smoked salmon, ham, bacon or shredded duck confit.
- The “smoked” wild trout can be your choice of trout or salmon that you smoked. You can also replace with shredded goose or duck confit (for my recipe, click here)
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
