Recipe provided by:

Chubby Trout

2730-B Cassopolis

Elkhart, IN 46514

(574) 264-5700

www.chubbytrout.com

Ingredients (serves 4)

• 8 eggs
• water as needed
• 6 oz. smoked salmon 
• 6 english muffins, toasted 
• hollandaise sauce

Instructions

1. In a shallow pot, bring water to 180 F
2. Break the eggs into cups one at a time, being careful not to break the yolks
3. Slide the eggs into the the simmering water and simmer them until they are done, 3 to 4 min.
4. Remove the eggs carefully with a large spoon
5. Place eggs on top of toasted muffins
6. Next top each egg with a slice of smoked salmon
7. To finish top the eggs with hollandaise sauce

Hollandaise sauce (serves 10)

Ingredients

• 1 oz. cider vinegar 
• 2 oz. water 
• 3 egg yolks 
• 6 oz. clarified butter, warm
• 1 tsp. lemon juice
• salt to taste
• pepper to taste

Instructions

1. In a mixing bowl combine egg yolks, vinegar, water and lemon juice
2. Whip the mixture over simmering water until the yolks ribbon and triple in volume
3. Next gradually add the warm clarified butter, whipping constantly
4. Season to taste with salt and pepper
5. Serve