📖 Instructions

1. First, prepare the smoked trout. Gently flake the smoked trout and set it aside. You want nice, delicate flakes, not shredded pieces. Don't be rough!
2. Next, poach the eggs. This is where things get a little delicate. Fill a saucepan with about 3 inches of water and bring it to a gentle simmer. Don't let it boil! Crack each egg into a small ramekin or cup. Gently slide the egg into the simmering water. Cook for 3-4 minutes for a runny yolk or longer for a firmer yolk. Use a slotted spoon to carefully remove the poached eggs and place them on a paper towel-lined plate to drain any excess water. Remember, gentle is key here.
3. Now, let's tackle the hollandaise sauce. This is often the trickiest part, but don't fret! In a heatproof bowl, whisk together 2 large egg yolks, 1 tablespoon of lemon juice, and a pinch of salt and pepper. Place the bowl over a saucepan of simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk constantly until the mixture thickens and is light and creamy. This will take a few minutes and requires some serious whisking. Slowly drizzle in 1/2 cup (1 stick) of melted unsalted butter, whisking constantly until fully incorporated. It's crucial to maintain a low heat and whisk continuously to prevent curdling. If it happens, start over – that's cooking!
4. To assemble the Benedict, start by toasting the English muffins. Lightly butter them if you're feeling fancy. Top each muffin half with a generous portion of the flaked smoked trout. Season lightly with salt and pepper, adding a tiny pinch of freshly ground black pepper is a nice touch.
5. Place a poached egg on top of the smoked trout on each muffin half. Gently spoon the creamy hollandaise sauce over the poached egg. Add a dollop of prepared horseradish to each egg. This final touch adds a wonderful punch!
6. Finally, garnish with fresh dill or parsley, if desired. Serve immediately and enjoy! This is the best part!