Go Back

Spicy Salmon and Shrimp Eggs Benedict


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


  • 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 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.