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Rocky Mountain Benedict

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Makes: 1 servings adjust
A delicious twist on traditional eggs benedict using smoked trout or salmon. This recipe is from The Kneadery in Ketchum Idaho, and was featured on Food Network's "$40 a Day" with Rachael Ray.



  • 4 English Muffins

Step 1

Split the English muffins in half and then toast or grill them; set them aside.


  • 8 Eggs

Step 2

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.


  • 1 pound Butter
  • 1 cup Dry White Wine
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Hot Sauce, (we use frank's)

Step 3

Make the Hollandaise Sauce: 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.


  • 6 Egg Yolks

Step 4

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.

Step 5

Slowly whisk in the melted butter. Continue whisking until the sauce is rich and smooth.


  • 16 ounces Smoked Trout, smoked salmon or steelhead will work also

Step 6

Heat the smoked trout in a nonstick skillet over medium-high heat for 30 seconds or until heated through.

Step 7

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.


  • 2 tablespoons Fresh Parsley, chopped, for garnish
  • Paprika, for garnish

Step 8

Spoon warm Hollandaise Sauce over the eggs and sprinkle with parsley and a dash of paprika to garnish. Serve immediately.
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