Fresh Catch Benedict Recipe

Directions

1. 1

   Prepare the Shrimp

   In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add shrimp and Cajun seasoning, cooking until shrimp are pink and opaque, about 3-4 minutes. Stir in lemon juice and remove from heat.

2. 2

   Poach the Eggs

   In a saucepan, bring water and white vinegar to a simmer. Crack eggs into small bowls and gently slide them into the simmering water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and set aside.

3. 3

   Make the Hollandaise Sauce

   In a double boiler, melt butter. In a bowl, whisk together egg yolks, Dijon mustard, salt, and a splash of water. Place the bowl over the simmering water and whisk until the mixture thickens. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and black pepper to taste.

4. 4

   Toast the English Muffins

   While the sauce is being prepared, split and toast the English muffins until golden brown.

5. 5

   Assemble the Benedict

   On each toasted muffin half, place a piece of grilled fish, followed by a poached egg. Top with the bayou shrimp and drizzle with hollandaise sauce. Garnish with chopped parsley.