Trout Eggs Benedict
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Breakfast is never the first meal I think of for using fish. Fish seems too aromatic for that early in the day; however, this trout eggs benedict recipe changed my mind completely about fish for breakfast. The light, flaky trout meat absorbs the buttery bearnaise sauce and sticky yolk of the poached egg while the asparagus adds a delicate crunch to each bite. Adding the trout really changes the flavor of eggs Benedict. The sweet, delicate trout meat is a delightful switch from the traditional Canadian bacon, and the dish works well with a variety of fish.
Popularized in the 1890s in New York City, eggs Benedict is an ideal brunch menu item. It also presents well for casual gatherings of the friends or more impressive occasions like birthday parties or anniversary celebrations. This dish is easy to prepare and a great way to try out those summer trout in the freezer.
Serving Size: 4 servings
Time to make: 40 minutes
Also works with: Salmon, kokanee salmon, varieties of trout including rainbow, browns, and cutthroat
Looking for more trout recipes? Try this Vietnamese Style Trout Salad by Adam Berkelmans!
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Trout Eggs Benedict
4
servings10
minutes30
minutesKeep the screen of your device on
Ingredients
- For Trout Eggs Benedict
2 trout fish – skinned and on the bone
2 tablespoons butter
Salt and pepper to taste
1 bunch asparagus
1 tablespoon olive oil
4 eggs
4 slices sourdough bread
- For Bearnaise Sauce
1 cup melted butter
1 tablespoon white wine vinegar
3 eggs
1 tablespoon fresh dill, minced
1 teaspoon sweet paprika
Preparation
- For the Trout
- Preheat the oven to 400 degrees
- Salt and pepper the two trout, which are skinned but still on the bone.
- Place a few thin slices of butter on the trout, about a tablespoon per trout.
- Wrap each trout in a foil packet, taking care to seal all corners so the steam cannot escape during cooking.
- Place the trout packets on a baking sheet.
- To the baking sheet, also add the asparagus. Rub the asparagus with a little olive oil and season with salt and pepper.
- Place entire baking sheet in oven. Asparagus and trout packets bake for about fifteen minutes.
- Asparagus should be tender to the bite and still a bit crunchy.
- For the Bearnaise Sauce
- Melt the two sticks of butter and let cool slightly. You don’t want the butter bubbling hot, but you want it to still be warm.
- Place the egg yolks in a blender and pulse a few times to break them up.
- With the blender running, add the white wine vinegar and mix for a few seconds.
- With the blender running, slowly stream in the warm butter. Once all the butter is added, continue to blend for a minute.
- Add the fresh dill, paprika, and salt and pepper. Blend for another minute. Keep the sauce warm with the lid on the blender.
- For Poached Eggs
- In a large pot, bring to a light boil about three cups of water.
- Once the pot is gently boiling, use a large spoon to create a whirlpool in the water. With the water spinning, drop the cracked eggs, one at a time, into the pot.
- Allow the eggs to cook for two to two and half minutes. Remove using a slotted spoon.
- To Assemble
- Brush the sourdough bread slices lightly with olive oil or butter and toast on a griddle until golden brown.
- Place a few asparagus spears on the toasted bread.
- Pile on a serving of flaked cooked trout.
- Gently rest the poached egg to the stack.
- Cover generously with dill béarnaise sauce.
- Enjoy!
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