Right around this time, Thomas and I were supposed to be gearing up for a trip to Copenhagen with his family. Sadly, we had to cancel the trip due to multiple unforeseen circumstances. Over a pint of Carlsberg, one of Denmark's most delicious beers, I reflectively looked through our photos (seen above) from our vacation to Copenhagen a few summers ago. I love everything about the Danish capital – the colorful waterfront buildings, the bicycle-friendly green lifestyle, the huge amusement park right in the city center, the Barbie and Ken blondes everywhere, and their truly unique cuisine. The locals eat hot dogs and drink chocolate milk like it’s their job. How great is that? Also, the number one-voted restaurant in the world, Noma, calls Copenhagen its home. Truth be told, when I found out that Noma would be closed for summer break at the same time that we would have been in town, I took it as a sign. It just wasn’t meant to be.
Copenhagen is also known for its open-faced sandwiches, or smørrebrød. They are typically served on rye bread and topped with fresh ingredients like smoked fish, eggs, potatoes, asparagus, paté, dill, and caviar. One look at these gourmet sandwiches and you will forever turn your back on Subway – these sandwiches give “eating fresh” a whole new meaning. Using smørrebrød as inspiration, I decided to put together a dish incorporating eggs, potatoes, smoked trout, and dill. My Fish and Chips Eggs Benedict was exactly what I needed to bring me out of my Danish daze. Now, I willingly accept that Copenhagen will always be there, as will Noma – though, here’s hoping it will be open the next time we ever swing through town. Until then, I’ll always have Carlsberg.
This is a fun twist on the classic eggs benedict recipe, but I've replaced the traditional toasted English muffin with a roasted potato, as well as ham with smoked trout - hence the name Fish and Chips Eggs Benedict.
1 large Russet potato
8 ounces smoked trout filet
Hollandaise sauce (recipe)
Salt and pepper
Dill for garnish
Preheat oven to 325 degrees.
Slice the potato into 4 slices (widthwise in ½ inch slices). Brush with olive oil, season with salt and pepper, and place on a baking sheet. Bake for about 30-35 minutes until golden brown, turning halfway through.
While the potatoes are in the oven, prepare the Hollandaise sauce according to the recipe link above and poach the eggs. I don’t have an egg poacher, so I did it the old fashioned way – here is how I did it.