Up your brunch game with this Tilapia eggs Benedict. Poached eggs are topped with a lemony béarnaise sauce and served on toasted English muffins for a dish that’s sure to impress guests.
Tilapia Eggs Benedict
- 4 Regal Springs Tilapia fillets
- 2 English muffins sliced in half
- 4 eggs
- 2 tbsp lemon juice
- 1 cup milk
- ¼ cup unsalted butter
- 1 pack béarnaise sauce mix
- Paprika to taste
- Salt and pepper to taste
Toast English muffins and set aside.
Bring a small pot of water and lemon juice to just before boiling. Gently add eggs; cook for 8 to 10 minutes, or until just done.
In a separate pot, heat milk, butter and sauce mix to a boil. Set aside.
Sauté Regal Springs Tilapia fillets for approximately 4 minutes per side, or to an internal temperature of 165°F. Remove from pan and season with paprika, salt and pepper.
To serve, place each Tilapia fillet atop an English muffin half, followed by a poached egg and béarnaise sauce. Enjoy!
Calories are per serving.