Tilapia Eggs Benedict
Up your brunch game with this Tilapia Eggs Benedict recipe. Poached eggs are topped with a lemony bearnaise sauce and served on toasted English muffins for a dish that’s sure to impress guests.
4 fresh Regal Springs Tilapia Fillets
2 English muffins, sliced in half
2 tablespoons lemon juice
1 cup milk
1/4 cup unsalted butter
1 packet bearnaise sauce mix
Toast English muffins and set aside.
On a stovetop, bring a small pot of water and lemon juice to just before boiling. Gently add eggs; cook 8 to 10 minutes, or until just done.
In a separate pot, heat milk, butter and sauce mix to a boil. Set aside.
In a sauté pan, sauté Regal Springs Tilapia fillets 4 minutes per side, or to an internal temperature of 165ºF. Remove from pan and season with paprika, salt and pepper.
Assemble by placing each tilapia fillet atop one English muffin half, followed by a poached egg and béarnaise sauce. Serve.