Spicy Salmon and Shrimp Eggs Benedict
Cuisine: American
Author: Epicurus.com Kitchens
  • 4 skinless salmon fillets (4 ounces each)
  • 16 large shrimp (to 20); peeled, deveined
  • 1/4 Cup Cajun or Creole seasoning blend
  • 2 Tablespoons olive oil
  • 8 English muffin halves; toasted, and lightly buttered
  • 8 slices ripe tomato
  • 4 poached eggs
Hollandaise Sauce:
  • 3 egg yolks
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon lemon juice
  • 1 Cup butter; melted and hot
  1. To make Hollandaise sauce, place egg yolks, mustard and lemon juice in a blender or food processor and process until well blended. While motor is running, add hot butter, a few drops at a time and then increasing to a slow, steady stream until all butter is incorporated and sauce is smooth.
  2. Season salmon and shrimp with seasoning blend. Heat oil in a large skillet and lightly brown salmon on 1 side. Flip over and add prawns to pan. Continue cooking until salmon and prawns are just cooked.
  3. For each serving, place 2 toasted English muffin halves on each plate. Top with 2 tomato slices. Add 1 piece salmon and 4 to 5 prawns. Top with 1 poached egg. Drizzle sauce over top.
Calories: 639 Fat: 62 g Fiber: 3 g Protein: 11 g Cholesterol: 495 mg
If you've ever tried to make hollandaise sauce using the classic method of whisking the ingredients constantly over a double boiler, you know how tedious it can be. Well, you have got to try my blender version of hollandaise sauce. It's fool-proof (aka Scott-proof) and only takes about 1 minute. After you have made the basic sauce, try playing with the recipe by adding herbs, shallots, cheese, etc.

Per Serving Exchanges: 1 Lean Meat; 2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/spicy-salmon-and-shrimp-eggs-benedict/1391/