Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Trout Benedict over Sweet Pepper Hash




Source of Recipe


Internet


List of Ingredients




¼ cup finely chopped onion
1 clove garlic, minced
3 Tbsp. butter, melted
3½ cups frozen Southern-style hash browns (about 19 oz.)
½ tsp. Pepper
¼ tsp. salt
½ cup roasted red sweet pepper
2 tsp. finely snipped fresh thyme
6 oz. smoked trout or salmon, flaked, with skin and bones removed
4 eggs
Hollandaise Sauce (see recipe)
Fresh thyme springs (optional)



Recipe



In a large skillet cook onion and garlic in melted butter until tender, about 2 minutes. Add frozen hash browns, pepper, and salt. Use a pancake turner to pat lightly into single layer. Cook, covered, over medium heat 10 minutes or until lightly browned on edges, stirring occasionally. Add the sweet pepper and snipped thyme; cook 2 minutes more. Remove from heat; toss in trout. Place uncovered in a 300° oven to keep warm.

Prepare Hollandaise Sauce; remove from heat and keep warm, stirring occasionally. Meanwhile, to poach eggs, grease a medium skillet with cooking oil. Fill half full of water; bring to boiling, then reduce heat to simmering. Break 1 egg into a measuring cup. Carefully slide egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon.

To serve, divide hash browns among 4 skillets (or plates). Top each with a poached egg. Spoon Hollandaise Sauce atop eggs. Garnish with thyme sprigs, if desired. Makes 4 servings.


Hollandaise Sauce

Cut ½ cup butter into thirds; bring to room temperature. In the top of a double boiler (or use a heatproof bowl atop a saucepan) combine 3 beaten egg yolks, 1 tablespoon lemon juice, and 1 tablespoon water. Add a piece of the butter. Place over gently boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken (sauce may look curdled at this point). Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir for 2 to 2½ minutes more or until sauce thickens. Remove from heat and season to taste with salt and pepper.

*To serve in mini skillets, cook the hash in a large skillet for ease, then divide it into the minis and keep warm in the oven until needed. Poach extra eggs for hearty eaters.