A unique version of Eggs Benedict, combining tomato, shrimp and salmon with the sultry taste of rich Hollandaise and silky texture of poached eggs. Simply a perfect recipe for brunch or holiday breakfast.
- 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
- 3 egg yolks
- 1 teaspoon Dijon mustard
- 1 Tablespoon lemon juice
- 1 Cup butter; melted and hot
- 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.
- 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.
- 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.
Per Serving Exchanges: 1 Lean Meat; 2 Vegetable; 0 Fruit; 11 1/2 Fat; 0 Other Carbohydrates.
Serve with hash browns or home fries on the side.