Chef David Haick of Glendorn shares recipes for a cozy, holiday brunch.

All in One Hollandaise

Makes 1 1/4 cup

Ingredients

4 egg yolks

½ cup heavy cream

1/3 cup whole butter

1 lemon, juiced, no seeds

Pinch kosher salt

2 tbsp distilled vinegar

Water, as needed

Instructions

Place all ingredients in a mixing bowl, and place over a double boiler. Stir with a whisk until thick, about 3 minutes. Adjust consistency with water. Keep warm.

To assemble the benedict: 

Slice biscuit in half, toast in a skillet until golden brown, and place onto a warm plate

Place 2 oz smoked trout (available in grocery cooler) onto each biscuit to warm.

Top with two poached eggs, ladle on hollandaise and garnish with chives and fresh arugula.

RECIPE BY DAVID HAICK/PHOTOGRAPHY BY LAURA PETRILLA/STYLING BY KEITH RECKER