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1
Split the English muffins in half and then toast or grill them; set them aside.
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2
Fill a large shallow pan with 2 to 3 inches of water and bring to a boil.
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3
Reduce the heat to a simmer and gently break the eggs into the boiling water.
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4
Cook the eggs until the yolks are set to the desired doneness, about 3 minutes.
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5
Remove the eggs from the heat.
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6
Heat the smoked trout in a nonstick skillet over medium-high heat for 30 seconds or until heated through.
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7
Arrange the toasted English muffins on plates and top with the trout.
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8
Using a slotted spoon, place 1 poached egg on top of each English muffin.
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9
Spoon warm Hollandaise Sauce over the eggs and sprinkle with parsley and a dash of paprika to garnish.
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10
Serve immediately.
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11
Melt the butter over medium heat in a heavy saucepan.
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12
While butter is melting, whisk together white wine, lemon juice, and hot sauce in a large metal bowl.
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13
Whisk in the egg yolks.
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14
Place the bowl over a skillet of simmering water and continue whisking over medium heat until a custard consistency develops.
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15
Slowly whisk in the melted butter.
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16
Continue whisking until the sauce is rich and smooth.
