Smoked fish has such an intense flavor that it would seem a shame to leave it out of your breakfast plans. This month, we bring smoked trout to the table with an elegant cream sauce that's perfect for sprucing up your favorite Eggs Benedict rendition or spooned over Fluffy Oven Eggs. Because I am especially fond of the later dish, I'm including it as well for your morning culinary enjoyment.
Because this cream sauce takes advantage of several great flavors, it needs little more to make it a star of any meal. Try it over grilled polenta or fresh pasta for an evening treat as well. However you choose to enjoy it, please feel free to let us know of your cooking adventures!
- 1 c. low fat sour cream
- 1 c. low fat cream cheese
- 3 T. snipped fresh chives
- 1 clove garlic, minced
- 1/2 lb. smoked trout, separated into small pieces
Combine the sour cream and cream cheese in a medium saucepan. Whisk over medium-low heat until well blended and warmed. Add the remaining ingredients and continue to stir and heat until the sauce is warmed through. Serve over Fluffy Oven Eggs (recipe follows) or as an elegant topping to Eggs Benedict.
- Yields: about 3 cups
- Preparation Time: 15 minutes
- 6 egg yolks
- 1/4 tsp. powdered garlic
- 1/4 tsp. garlic salt
- 1/4 tsp. freshly ground pepper
- 6 egg whites
Preheat the oven to 350 degrees. Spray an 8-inch square baking pan with cooking spray. Set aside.
In a small bowl, combine the egg yolks, powdered garlic, garlic salt and pepper. Using an electric beater, mix on medium speed until the yolks thicken and turn a lemony color -- about 2 minutes. Wash the beaters thoroughly.
In a large bowl, beat the egg whites until soft peaks form. Gently fold in the egg yolk mixture into the egg whites. Pour into the prepared pan and smooth the top.
Bake the eggs for 20-25 minutes or until a knife inserted near the center comes out clean. Serve immediately topped with Smoked Trout & Chive Cream Sauce.
- Yields: 4 servings
- Preparation Time: 30 minutes