Jun 08 2026
Restaurants›Eva Schnitzelhaus›Smoked Trout Benny; Sauerkraut Pancake, 2 Poached Eggs, Hollandaise, Greens Recipe

Smoked Trout Benny; Sauerkraut Pancake, 2 Poached Eggs, Hollandaise, Greens Recipe

Inspired by Eva Schnitzelhaus
Time30m
Serves2

Brunch

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Ingredients

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Pancake

Hollandaise Sauce

Toppings

Method

Pancake Preparation

  1. 1

    Make the pancake batter

    In a large bowl, combine the sauerkraut, flour, egg, milk, baking powder, salt, and pepper. Mix until just combined.

  2. 2

    Cook the pancakes

    Heat a skillet over medium heat and add a little olive oil. Pour in about 1/4 cup of batter for each pancake and cook until bubbles form on the surface. Flip and cook until golden brown, about 2-3 minutes per side.

Hollandaise Sauce Preparation

  1. 3

    Prepare the hollandaise

    In a heatproof bowl, whisk together the egg yolks and lemon juice until thick. Place the bowl over a pot of simmering water (double boiler) and whisk continuously while slowly drizzling in melted butter until the sauce is thick and creamy. Season with salt to taste.

Egg Poaching

  1. 4

    Poach the eggs

    Fill a pot with water and bring to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes for a soft yolk. Remove with a slotted spoon.

Assembly

  1. 5

    Assemble the dish

    On a plate, place one sauerkraut pancake, top with smoked trout, and gently place two poached eggs on top. Drizzle with hollandaise sauce and garnish with fresh greens and chives.

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