Eggs Benedict with Linwood Acres Smoked Trout
Ingredients. Feeds Four.
28 Eggs
2 tbsp Rice Vinegar
1 tsp Maple Syrup
1/4 pound of butter
Salt and Pepper
4 English Muffins
250g of Linwood Acres Smoked Trout
Directions for the hollandaise.
Seperate 20 eggs. You will only need the yolks of these. Boil a pot of water.
Slowly melt the butter. In a big stainless steel bowl, add yolks, rice vinegar, maple syrup and a pinch of salt and pepper. Whisk.
Place the bowl over top of the boiling water (double boil) and continue to whisk. From this point on you cannot stop whisking.
Whisk until the eggs change colour. Slowly add your melted butter a bit at a time. Check the bottom of the bowl and be sure that it is not too hot.
This will result in over cooking the eggs. If it is too hot, reduce heat and whisk your little heart out. Once all of the butter is gone and your sauce is
a nice thick pale yellow, you have a delicious hollandaise!
Toast your english muffins, and poach your eggs to your desired tenderness in the already boiling water. Top the english muffins with the smoked trout
and poached eggs and finish with hollandaise. Enjoy at the Northside with a $5 caesar or mimosa and great live jazz every sunday from 11:30 – 3:00!