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Catfish and Eggs Benedict Breakfast
- Total Time: 40
- Yield: 4 1x
Ingredients
Scale
- 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
