Friday, June 8

Fillet and Eggs Benedict

Eggs Benedict, is a classic brunch time favorite. The salty Canadian Bacon sitting on top a lightly toasted English muffin are a great platform in which a soft and velvety poached egg sits covered in a silky smooth Hollandaise sauce. This dish really shines for any special occasion or brunch. Try jazzing it up for the special man in your life or serve as a great Father's Day treat. Nothing says I love you like a perfect cooked Fillet.

(Or nothing says I love you like someone else doing all the cooking, while I photograph each step. Thank you LC)

This will serve 4
Full time: 20 minutes (does not include Hollandaise sauce time)

You will need:

4 Petite fillets
4 large eggs, poached
2 sandwich size English Muffins
1 cup Hollandaise sauce (http://eatingeclectic.blogspot.com/2012/06/how-to-make-hollandaise-sauce.html?m=1)
1 tbsp butter
1 tsp salt
1 tsp ground black pepper


 Let us begin:

Preheat your oven to 350

In a oven proof skillet, melt butter over medium high heat.

Season fillets with salt and pepper.

Carefully slide fillets into hot pan and brown for 3-4 minutes per side.

Once brown move skillet to oven and finish cooking for 10-15 minutes, or until cooked to your desired temperature.

Once fillets are cooked remove from oven and let rest.

Cut Engilsh muffins open and toast lightly.

Once toasted, put half on a plate.

Top with fillet.

Top fillet with poached egg.

Drizzle 1/4 cup sauce over top of egg and serve.