Brunch House Benedict Recipe

Preparation Directions

1. 1

   Make Salmon Croquettes

   In a mixing bowl, combine canned salmon, breadcrumbs, mayonnaise, Dijon mustard, salt, black pepper, and fresh dill. Form the mixture into small patties.

2. 2

   Cook Salmon Croquettes

   Heat a tablespoon of butter in a skillet over medium heat. Cook the salmon patties for about 4-5 minutes on each side or until golden brown.

3. 3

   Poach Eggs

   In a pot of simmering water, gently crack the eggs and poach them for about 3-4 minutes until the whites are set but the yolk is still runny.

4. 4

   Cook Shrimp

   In another skillet, melt the remaining tablespoon of butter. Add the jumbo shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Drizzle with lemon juice.

5. 5

   Prepare Lemon Cream Sauce

   In a small saucepan, heat the heavy cream over medium heat. Stir in lemon juice, salt, and pepper. Simmer until slightly thickened, about 5 minutes.

6. 6

   Assemble the Benedict

   On a plate, place a grilled biscuit, top it with a salmon croquette, add a poached egg, and place two shrimp on top. Drizzle with lemon cream sauce and serve immediately.