PREP TIME: 20 mins
COOK TIME: 20 mins
TOTAL TIME: 40 mins
SERVINGS: 4
Ingredients
![](https://www.heartlandcatfish.com/wp-content/uploads/2023/08/Web-Size7.jpg)
- 2 U.S. Farm-Raised Catfish Fillets
- Salt to-taste
- Pepper to-taste
- 4 whole eggs
- 2 egg yolks
- 2 tsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 1/2 cup (1 stick) butter
- 2 English Muffins
- 1 Tbsp. fresh chopped scallions for garnish
Instructions
![](https://www.heartlandcatfish.com/wp-content/uploads/2023/08/Web-Size6.jpg)
1) Season catfish with cayenne and paprika.
2) Melt butter into a pan.
![](https://www.heartlandcatfish.com/wp-content/uploads/2023/08/Web-Size4.jpg)
3) Add both catfish fillets and cook on high for 7 minutes, flipping halfway through.
4) Remove fillet from pan and set aside.
![](https://www.heartlandcatfish.com/wp-content/uploads/2023/08/Web-Size5.jpg)
4) Heat butter to 103 F°.
5) Combine paprika, cayenne, salt, lemon juice egg yolks in the blender.
6) Slowly pour hot butter into the blender while mixing.
![](https://www.heartlandcatfish.com/wp-content/uploads/2023/08/Web-Size3.jpg)
7) Salt water and bring to a boil.
8) Stir water clockwise to create a whirlpool effect.
9) Use a ladle to place one egg into the center of your whirlpool.
10) Let cook for 2 minutes and remove from water.
11) Heat English muffin in a toaster oven to your preference.
![](https://www.heartlandcatfish.com/wp-content/uploads/2023/08/Web-Siz2.jpg)
12) Assemble catfish, egg, Hollandaise and English muffin to your liking.
13) Garnish with chopping scallions.
14) Serve and enjoy!
![](https://www.heartlandcatfish.com/wp-content/uploads/2023/08/web-1024x683.jpg)
![](https://www.heartlandcatfish.com/wp-content/uploads/2023/08/web-150x150.jpg)
Catfish and Eggs Benedict Breakfast
- Total Time: 40
- Yield: 4 1x
Ingredients
- 2 U.S. Farm-Raised Catfish Fillets
- Salt to-taste
- Pepper to-taste
- 4 whole eggs
- 2 egg yolks
- 2 tsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 1/2 cup (1 stick) butter
- 2 English Muffins
- 1 Tbsp. fresh chopped scallions for garnish
Instructions
- Season catfish with cayenne and paprika.
- Melt butter into a pan.
- Add both catfish fillets and cook on high for 7 minutes, flipping halfway through.
- Remove fillet from pan and set aside.
- Heat butter to 103 F°.
- Combine paprika, cayenne, salt, lemon juice egg yolks in the blender.
- Slowly pour hot butter into the blender while mixing.
- Salt water and bring to a boil.
- Stir water clockwise to create a whirlpool effect.
- Use a ladle to place one egg into the center of your whirlpool.
- Let cook for 2 minutes and remove from water.
- Heat English muffin in a toaster oven to your preference.
- Assemble catfish, egg, Hollandaise and English muffin to your liking.
- Garnish with chopping scallions.
- Serve and enjoy!
- Prep Time: 20
- Cook Time: 20