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
Ingredients
- 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
Instructions
-
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!
Recipe Notes
Calories are per serving.
Hungry for more? Try our Tilapia Breakfast Burrito or consult our store locator to find your nearest Tilapia retailer.