Crappie Eggs Benedict with the Best Homemade Hollandaise Sauce
Crappie Eggs Benedict with the Best Homemade Hollandaise Sauce - an indulgent, buttery topping perfect for this crappie recipe you can enjoy to start your day.I have a love-hate relationship with Eggs Benedict. It's one of my favorite breakfast foods. But timing an eggs benedict recipe just right so you get perfect poached eggs, then getting the hollandaise sauce to come out while assembling all the other elements can stress me out. Especially if I'm making it for a house full of guests during a Sunday Brunch. And I always end up with extra hollandaise!! That's why I use this blender hollandaise sauce recipe. It's makes a small batch of hollandaise and is a perfect complement when I'm in the mood to cook crappie for breakfast. I caught these black crappie while ice fishing in the middle of a blizzard on a frozen lake here in North Dakota. Here in North Dakota we have both black crappie and white crappie, but black crappie are much more common. And they are absolutely delicious!WHAT IS HOLLANDAISE SAUCE?Hollandaise is an indulgent, buttery sauce that is the essential component of any Eggs Benedict. But it's just as heavenly with salmon or Venison Steak Oscar. The sauce is an emulsion of egg yolks and liquid butter flavored with juice, salt and a little cayenne pepper (I used Tony's Creole Seasoning) and is notoriously difficult to get right.Hollandaise means "Dutch sauce" and requires energetic whisking. Although it's not too difficult to learn how to make hollandaise sauce when you follow the easy steps below of making blender hollandaise instead of the traditional method. Just combine the yolks and lemon juice in a blender, stream in the melted butter, and a few minutes later, your hollandaise sauce is ready for drizzling over your item of choice.HOW TO MAKE HOMEMADE HOLLANDAISE SAUCE1. To make the hollandaise, combine the egg yolks, lemon juice, and salt to a blender.2. Blend on high for 30 seconds until combined.3. Adjust blender speed to low and slowly drizzle in the hot melted butter while blending on low speed. Add Creole mustard, hot water, and ¼ teaspoon Tony's Creole Seasoning and blend until it starts to get thick.MORE GREAT FISH RECIPESCheck out one of my other favorite fish recipes Blackened Catfish and Corn Succotash or Lahori Fish or all the great fish recipes available here on the blog.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Crappie Eggs Benedict with Homemade Hollandaise Sauce? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Crappie Eggs Benedict with Homemade Hollandaise Sauce Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Servings: 4 servings
Ingredients
Crappie Eggs Benedict
- 2 slices bacon, cut in small pieces
- 2 cups fresh kale, chopped
- ¼ teaspoon Tony's Creole Seasoning
- ½ pound crappie fillets, boneless (or fillets from 2 fish)
- 4 eggs
- 1 tsp white vinegar
Hollandaise
- 2 egg yolks
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 4 tablespoon melted butter
- 1 tablespoon Creole mustard
- 1 tablespoon hot water
- ¼ teaspoon Tony's Creole Seasoning
Instructions
Homemade Hollandaise Sauce
- To make the hollandaise, combine the egg yolks, lemon juice, and salt to a blender.
- Blend on high for 30 seconds until combined.
- Adjust blender speed to low and slowly drizzle in the hot melted butter while blending on low speed. Add Creole mustard, hot water, and ¼ teaspoon Tony's Creole Seasoning and blend until it starts to get thick.
Crappie Eggs Benedict
- In a large skillet, cook the bacon over medium-high heat, turning until crisp. Remove bacon from the skillet and put on paper towel-lined plate
- Transfer half of the bacon grease from the pan to a small bowl and reserve for later
- Add the kale and Tony's seasoning and cook for about 3 minutes, stirring often. Remove kale from skillet, set aside, and keep warm.
- In that same skillet, add the reserved bacon grease and cook the crappie fillets over medium-high heat for 2 minutes on each side. Remove from heat.
- Add a pinch of salt and the vinegar to the boiling water. Use a slotted spoon to stir a whirlpool into the water.
- One at a time, drop TWO of the eggs into the center of the whirlpool and let them cook for 2 ½ minutes. Use the slotted spoon to carefully life the eggs out of the water. Repeat the process with the other two eggs
- Divide the cooked kale among four plates. Top with bacon, then a fish fillet, and then an egg on top of that.
- Pour on the homemade hollandaise and serve!
JT says
Great idea!
TJ Herrick says
Tried this recipe with Halibut and used spinach instead of Kale. Everyone loved it.
Jeff Benda says
Glad you liked it as much as we did. Great idea on the halibut! I'll have to give that version a try.