Spicy Salmon And Shrimp Eggs Benedict


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.


Hollandaise Sauce
  • 3 egg yolks
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 cup butter, melted and hot
  • 4  4-ounce salmon fillets, skin removed
  • 16-20 large shrimp, peeled and 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


  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. For each serving, place 2 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.


Recipe courtesy of the Sporting Chef, Scott Leysath. Click to order The Sporting Chef’s Better Venison Cookbook

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