Name: Frybread Benedict with Smoked Trout (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 2
Cuisine: Native American
Ingredients: 2 cups All-Purpose Flour; 2 tsp Baking Powder; 1/2 tsp Salt; 1 cup Warm Water; 2 tbsp Vegetable Oil; 6 oz Smoked Trout Fillet; 3 Egg Yolks; 6 tbsp Melted Butter; 1 tbsp Lemon Juice; 1/4 tsp Cayenne Pepper; 2 Large Eggs; 1 tbsp Chopped Chives

Recipe tier

A comforting twist on Eggs Benedict, featuring fluffy frybread, flaky smoked trout, and a classic hollandaise sauce.

Total 1h

Serves 2

Steps 6

Ingredients 12

Frybread
2 2 cups All-Purpose Flour
2 tsp 10 mL Baking Powder
tsp 2.5 mL Salt
1 cup 240 mL Warm Water
2 tbsp 30 mL Vegetable Oil
Smoked Trout
6 oz 170 g Smoked Trout Fillet
Hollandaise Sauce
3 3 Egg Yolks
6 tbsp 90 mL Melted Butter
1 tbsp 15 mL Lemon Juice
tsp 1.25 mL Cayenne Pepper
Toppings
2 2 Large Eggs
1 tbsp 15 mL Chopped Chives

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Equipment

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Instructions

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Prepare the Frybread: In a large bowl, whisk together the Frybread ingredients until a dough forms. Knead for 2-3 minutes. Let rest for 10 minutes.
Divide the dough into two equal portions and roll each into a circle about inch thick. Heat vegetable oil in a large skillet over medium heat.
Fry the frybread for 2-3 minutes per side, until golden brown and puffed up. Drain on paper towels.
Prepare the Hollandaise Sauce: In a heatproof bowl set over a simmering pot of water (double boiler), whisk together the Egg Yolks and Lemon Juice until pale and thickened. Gradually whisk in the Melted Butter until emulsified. Stir in Cayenne Pepper.
Poach the Eggs: Bring a pot of water to a gentle simmer. Crack the Eggs into the simmering water and poach for 3-4 minutes, until the whites are set and the yolks are runny.
Assemble: Place a piece of frybread on each plate. Top with Smoked Trout, a poached Egg, and generous drizzle of Hollandaise Sauce. Garnish with Chopped Chives.