Learn how to cook 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.
If you're looking to elevate your breakfast or brunch game, this Crappie Eggs Benedict with Homemade Hollandaise Sauce is a must-try. Combining the delicate flavors of crappie fillets with the richness of hollandaise, this dish offers a delightful twist on a classic favorite. Plus, it's a fantastic way to make the most of your fresh catch.
Why Crappie With Eggs Benedict?
Crappie, a popular freshwater fish, is known for its mild flavor and tender, flaky texture. It's a favorite among anglers and home cooks alike, especially here in North Dakota, where crappie fishing is a cherished pastime. Incorporating crappie into traditional dishes like Eggs Benedict not only showcases its versatility but also brings a unique, regional flair to your table.
The Perfect Pairing: Homemade Hollandaise Sauce
Hollandaise sauce, with its creamy and tangy profile, complements the subtle taste of crappie beautifully. Making hollandaise from scratch might seem daunting, but with a blender and a few simple ingredients, you can whip up a velvety sauce that elevates this dish to restaurant-quality status.
How To Make Homemade Hollandaise Sauce
Preparing the Homemade Hollandaise Sauce:
- In a blender, combine the egg yolks, fresh lemon juice, and kosher salt.
- Blend on high for 30 seconds until the mixture is well combined.
- Reduce the blender speed to low.
- Slowly drizzle in the hot melted butter while the blender is running on low speed.
- Add the Creole mustard, hot water, and ¼ teaspoon of Tony's Creole Seasoning.
- Continue blending until the sauce thickens to your desired consistency.
How To Cook Crappie Eggs Benedict
Preparing the Crappie Eggs Benedict:
- In a large skillet over medium-high heat, cook the bacon pieces until they are crisp.
- Remove the bacon from the skillet and place it on a paper towel-lined plate to drain.
- Carefully transfer half of the bacon grease from the skillet into a small bowl and set it aside for later use.
- Add the chopped kale and ¼ teaspoon of Tony's Creole Seasoning to the remaining bacon grease in the skillet.
- Cook the kale for about 3 minutes, stirring frequently, until it becomes tender.
- Remove the cooked kale from the skillet, set it aside, and keep it warm.
- In the same skillet, add the reserved bacon grease.
- Place the crappie fillets in the skillet and cook them over medium-high heat for 2 minutes on each side, until they are opaque and flake easily with a fork.
- Once cooked, remove the crappie fillets from the heat and set them aside.
Poaching the Eggs:
- In a small pot, bring 2 quarts of water to a gentle boil over medium-high heat.
- Crack each egg into separate small cups or ramekins.
- Add a pinch of salt and 1 teaspoon of white vinegar to the boiling water.
- Using a slotted spoon, stir the water to create a gentle whirlpool.
- Carefully slide two of the eggs into the center of the whirlpool.
- Let the eggs cook for 2½ minutes, until the whites are set but the yolks remain runny.
- Use the slotted spoon to gently lift the poached eggs out of the water and place them on a plate.
- Repeat the poaching process with the remaining two eggs.
Assembling the Dish:
- Divide the cooked kale evenly among four serving plates.
- Sprinkle the crisp bacon pieces over the kale on each plate.
- Place a cooked crappie fillet on top of the bacon and kale layers.
- Gently place a poached egg on each crappie fillet.
- Generously spoon the homemade hollandaise sauce over each poached egg.
- Serve immediately and enjoy your Crappie Eggs Benedict!
More Of Our Favorite Fish Recipes
Fish is one of my wife's favorite dishes for me to prepare for her when she comes home from work to join me for lunch. If you’re looking for another delicious fish recipe from Wild Game & Fish, check out some of our favorites below:
Come to North Dakota to Catch Crappie
If you would like to visit North Dakota and catch some crappie, check out details at the North Dakota Game & Fish Department website.
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DID YOU MAKE THIS RECIPE
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How to Cook Crappie Eggs Benedict with the Best Homemade Hollandaise Sauce
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 teaspoon white vinegar
Hollandaise
- 2 egg yolks
- 1 Tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- 4 Tablespoons 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 cooked crappie 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.