Smoked Trout Eggs Benedict

This was Smoked Trout Eggs Benedict.

We bought a pack of smoked trout as alternative of smoked salmon that we usually enjoy for weekend breakfast. Since smoked trout had a clean mild taste with liberal saltiness, we thought some sort of egg dish would take great advantage of the fish. J likes Eggs Benedict, so here you go.

On a slice of our freshly baked bread, a little of homemade Hollandaise sauce, smoked trout, perfectly cooked poached eggs: barely running yolks, Hollandaise sauce again, smoked trout again, sprinkle of chives and Espelette pepper which presented a delicate floral sent. It became fabulous Eggs Benedict! We really enjoy it.

These were the bread! This time I tried a recipe of European Peasant Bread from my favorite book "Artisan Bread in Five Minutes a Day." The bread contained whole wheat flour and rye flour along with all-purpose flour. I reduced salt as usual. As the recipe mentioned, it had crackling crust and moist chewy crumb. And what a lovely flavor! It was great for the bottom of our Eggs Benedict.

Quick Hollandaise Sauce
MAKES about 1/2 cup

2 egg yolks
1 tbs lemon juice
4 tbs butter melted

1. whisk egg yolks and lemon juice in a bowl until combined well
2. Place the bowl over a pan with the simmering water, keep whisking until slightly thicken
3. Pour butter slowly in the bowl, keep whisking until slightly thicken
Note: Adjust taste with salt if needed. Since the smoked trout was salty, I skipped salt.