Tilapia Eggs Benedict

  • SERV 4
  • COOK 15 Mins


4 fresh Regal Springs Tilapia Fillets
2 English muffins, sliced in half
4 eggs
2 tablespoons lemon juice
1 cup milk
1/4 cup unsalted butter
1 packet bearnaise sauce mix


  • On a stovetop, bring a small pot of water and lemon juice to just before boiling. Gently crack the eggs into gently simmering water; cook 4-6 minutes, or until just done.
  • In a separate pot, heat milk, butter and sauce mix to a boil. Set aside.
  • In a sauté pan, sauté Regal Springs Tilapia fillets 4 minutes per side, or to an internal temperature of 145ºF. Remove from pan and season with paprika, salt and pepper.
  • Assemble by placing each tilapia fillet atop one English muffin half, followed by a poached egg and béarnaise sauce. Serve.

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