Description
Served over biscuits with smoked trout and poached eggs, this sauce makes a warm and comforting holiday dish.
Ingredients
Scale
- 4 egg yolks
- 1/2 cup heavy cream
- 1/3 cup whole butter
- 1 lemon, juiced, no seeds
- Pinch kosher salt
- 2 tbsp distilled vinegar
- Water, as needed
Instructions
- Place all ingredients in a mixing bowl, and place over a double boiler.
- Stir with a whisk until thick, about 3 minutes.
- Adjust consistency with water. Keep warm.
To assemble:
- Slice biscuit in half, toast in a skillet until golden brown, and place onto a warm plate
- Place 2 oz smoked trout (available in grocery cooler) onto each biscuit to warm.
- Top with two poached eggs, ladle on hollandaise and garnish with chives and fresh arugula.