Home Recipes Eggs Benedict with Shrimp & Catfish Cakes

Eggs Benedict with Shrimp & Catfish Cakes

Originally an anti-hangover recipe from New York, this hearty breakfast dish is a great alternative to boiled or scrambled eggs. In this take on the classic dish, poached eggs are accompanied by seafood and green asparagus – a great upgrade to any brunch!

Featuring U.S. Farm-Raised Catfish

Ingredients

2	U.S. farm-raised catfish fillets or nuggets, cut into 1 cm pieces
350 g	shrimp, peeled and chopped
2 tbsps	butter
½	medium onion, finely chopped
120 g	celery, finely chopped
3	green onions, thinly sliced
2	cloves garlic, minced
1 tbsp	parsley, finely chopped
120 g	mayonnaise
2	eggs
1	lemon, zested and juiced
1 tbsp	Dijon mustard
1 tbsp	capers
½ tsp	caper juice
½ tsp	salt
½ tsp	pepper
½ tsp	paprika
10	eggs, poached
1 bunch	asparagus, trimmed and blanched
	Hollandaise
3	egg yolks
120 ml	white wine
2 tbsp	lemon juice
250 g	hot clarified butter
	Salt to taste
	Hot sauce to taste

Step 1
Heat a medium-size skillet over medium-high heat. Add butter. Add catfish and shrimp.
Step 2
Cook for 4 minutes or until cooked through.
Step 3
Transfer to a sheet pan, and place in the refrigerator to cool.
Step 4
In a large bowl, combine next 11 ingredients and mix well. Add the catfish mixture and stir to combine.
Step 5
Form small patties using your hands, and coat the patties in panko crumbs.
Step 6
Heat a nonstick skillet over medium heat. Add vegetable oil.
Step 7
Cook the patties for 3 minutes per side or until golden brown.
Step 8
Combine egg yolk, wine, and lemon juice in bowl, and place over a hot water bath. Whisk and cook until it forms a figure 8 ribbon. Slowly Drizzle in hot clarified butter while whisking. (If the sauce gets too thick, whisk in a few drops of warm water.)
Step 9
When all the butter is emulsified, season with salt and hot sauce to taste.
Step 10
Place asparagus on the plate, and top with catfish cake. Place the poached egg on top, and drizzle with hollandaise. Garnish with chopped parsley.