Smoked Trout Eggs Benedict is a great recipe for smoked trout for breakfast or brunch, even has air fryer eggs benedict directions!
- 4 egg yolks at room temperature
- 2 tablespoons lemon juice
- 1/2 tablespoon Old Bay seasoning
- 1 stick hot melted butter
- nonstick cooking spray
- 8 tablespoons water
- 8 eggs
- 4 toasted English muffins cut in half (8 total halves)
- 1 pound smoked trout (store bought or link to recipe in post above)) flaked into smaller pieces
- 1 pound cooked asparagus (I air fried mine for 6 to 7 minutes)
- Optional: fresh dill, Old Bay seasoning
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Put the egg yolks, lemon juice, and Old Bay in a food processor. Blend for just under a minute.
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Very slowly drizzle in the hot melted butter as the food processor is on, about a minute total or until it has a slightly thick, sauce like consistency.
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Taste for seasoning and add more Old Bay if needed. Set the sauce aside while you make the eggs benedict.
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Spray non stick cooking spray and put a tablespoon of water into small glass bowls or ramekins (make sure dish is air fryer safe) and crack an egg into each dish. This may take two batches.
Note: Or you can poach your eggs instead of the air fryer method.
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Place the bowls with eggs in the air fryer, set the air fryer to 370 degrees for 5 to 8 minutes depending how you like the egg yolks cooked. Carefully remove the dishes with the eggs, they will be hot.
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Assemble each with a toasted English muffin (cut side up), some flaky pieces of smoked trout on the English muffin, then add a few cooked asparagus spears, a cooked/ poached egg, and some of the Old Bay hollandaise over top. Garnish with fresh dill and Old Bay if desired.