This unique spin on a classic is served every Christmas on the farm in Yazoo City. The Simmons family all take part in making each element of this special version of Eggs Benedict.
4 Grilled Delacata Catfish Fillets (cut in half) or 16 Grilled Catfish Strips.
4 English muffins.
2 tablespoons unsalted butter.
2 teaspoons white vinegar.
2 egg yolks.
1 tablespoon lemon juice.
1 pinch of cayenne pepper.
1 stick of unsalted butter, melted.
Kosher salt and white pepper.
Preheat oven to 375°F. Slice each English muffin in half and spread each side with butter. Toast in oven until lightly browned.
Eggs: Fill a medium saucepan about two-thirds full of water and bring to a simmer. Add vinegar to simmering water. Crack first egg into small cup then slip into simmering water. Do this with remaining eggs, one by one, cooking in two batches. Eggs should cook for 3-5 minutes depending on how runny you like the eggs. Use a slotted spoon to carefully remove each egg. You can also use an egg poacher if available
To assemble, place two sides of toasted English muffins on each plate then add grilled catfish and poached egg to each side. Drizzle with Hollandaise sauce and sprinkle with paprika.
Put egg yolks, lemon juice and cayenne pepper in blender. Pulse to combine.
With the blender running, slowly add the melted butter to egg mixture until it forms a smooth sauce. Season with salt and pepper.