Split the English muffins in half and then toast or grill
them; set them aside. Fill a large shallow pan with 2 to 3 inches of water and bring to a boil. Reduce the heat to a simmer
and gently break the eggs into the boiling water. Cook the eggs until the yolks are set to the desired doneness, about 3 minutes. Remove the eggs from the heat. Warm the smoked trout
in a nonstick skillet over medium-high heat for 30 seconds or until heated through. Arrange the toasted English muffins
on plates and top with the trout. Using a slotted spoon, place 1 poached egg on top of each English muffin. Spoon warm Hollandaise Sauce over the eggs
and sprinkle with parsley and a dash
of paprika, to garnish. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.