Sunny Little Egg Bennies

Published on July 7th 2022 by SNBC

Yield
4

Prep Time
5 min

Cook Time
25 min

Difficulty
Intermediate

The first time I took a sip of Sunny Little Thing Citrus Wheat Ale I immediately thought about brunch. Sunny Little Thing is easy to drink, has a smooth mouthfeel and is citrusy and bright. It’s a perfect accompaniment to cut the rich, fatty flavors of the hollandaise and sunny side eggs and enhances the smoky flavors of the cold smoked trout. I used it as an ingredient in the hollandaise sauce in place of some of the lemon juice and the bright citrus notes really shine through.

Orange Marmalade Vinaigrette

Ingredients

2 tbsp orange marmalade
1 tsp lemon juice
1 tbsp canola oil
pinch salt

Sunny Little Thing Hollandaise

Ingredients

4 each egg yolks
2 tsp water
1/8 tsp lemon juice
4 oz unsalted butter (1 stick)
2 tbsp Sunny Little Thing Citrus Wheat Ale
pinch salt
pinch cayenne pepper

Sunny Little Egg Benedicts

Ingredients

4 each English muffins, split and toasted
2 oz arugula (4 cups)
8 each eggs
8 oz cold smoked trout
salt and black pepper

Step 1

Make the orange marmalade vinaigrette by combining the orange marmalade, lemon juice, canola oil and salt in a small bowl. Whisk to combine and set aside for later use.

Step 2

Make the sunny little thing egg hollandaise. Melt the butter in a small saucepan and keep warm. Add a small amount of water to a medium saucepan and bring to simmer. Add the egg yolks, lemon juice and water to a stainless-steel bowl and whisk vigorously until thickened and lighter in cooler. Place the bowl on top of the simmering saucepan to create a double boiler and turn to low, the water should not touch the bottom of the bowl and continue to whisk. Working quickly, do not let the yolks get too hot or they will begin to scramble, whisk the eggs while slowly drizzling in the melted butter until thickened and doubled in volume. Remove from heat and whisk in the Sunny Little Thing Citrus Wheat Ale, cayenne and salt. Keep warm by covering and placing back over the double burner that has been removed from the heat.

Step 3

Finish the egg benedicts by dividing the cold smoked trout between the toasted English muffins. Toss arugula with orange marmalade vinaigrette and place a little on top of the smoked trout. Heat some butter in a nonstick skillet over medium-low heat. Gently crack eggs into the pan and cook approximately 3 minutes and baste any runny egg whites with the melted butter to set, be careful to not baste the yolks or you’ll lose the bright yellow sunny-side yolks. Top each English muffin half with one sunny side-up egg and season with salt and freshly cracked black pepper and ladle sunny little thing hollandaise on top.