Fishing & Boating in the Northwoods


Eggs Benedict with Lake Perch Recipe

eggs benedict with perch

I must admit that I have always been a fan of a hearty breakfast. Let’s face it, breakfast is supposed to be the most important meal of the day! So why not go a bit crazy and create one that really starts you off right? No reason not to. Below is a suggested change to the always classic Eggs Benedict.

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Delmonico’s in Manhattan… or the Waldorf in New York?

For whatever difference it makes, various sites on the Internet claim that Eggs Benedict was invented in either 1860 at Delmonico’s Restaurant in Manhattan or in 1894 at the Waldorf Hotel in New York. In either case, the “original” recipe is well known. Numerous variations grace menus all over the world.

What follows is the result of a trip up north to our favorite fishing hole. Fish were always plentiful, and time was no object. After all, we were on vacation! This recipe is a very special version of traditional “Surf & Turf”. It still has the traditional steak for the “turf” portion. But the “surf” part – at least in my version – now consists of lake perch. The Perch Benedict works quite well all on its own, but I just couldn’t resist adding the steak.

There is a little prep-work involved, but the recipe is actually pretty easy to prepare, and it makes for an excellent way to start a day – especially a weekend day! The finished product is eye-appealing, and the flavors are marvelous! Perch Benedict goes wonderfully with a mimosa or glass of dry white wine. Bon Appetite!


  • 4 eggs
  • Knorr Hollandaise sauce mix**
  • 4 perch fillets (Walleye works quite well too, even Blue Gills)
  • 4 English Muffin halves
  • Ripe avocado, sliced
  • Garnish (orange slice; parsley)
  • Cumin (ground) to taste is optional


Thoroughly rinse the fish fillets and then gently poach them. (As Julia Child used to say: “Shimmer, never simmer!) Be careful not to over-cook the fish. It’s way easy to do. Keep fish filets warm until ready for use.

Prepare the Hollandaise sauce according to the directions on the packet.

Toast the muffins and poach the eggs.

Top each muffin with a filet, add 2-3 slices of avocado and top with a poached egg and Hollandaise.

Place under the broiler for a few moments to brown the Hollandaise. Sprinkle with a bit of paprika.

Add American-fried potatoes or hash-browns to the plate as an accompaniment. Serve immediately on heated plates, garnished with an orange slice and sprig of parsley.

**Experiment with the Hollandaise by adding other spices to it: my favorite is to add a generous portion of cumin to give the sauce – and the meal – a Spanish flair!

Enjoy! And I’ll see you On the Lake!

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R. Karl

Angler, Author & Epicure

Fishing since the age of eight.  Seriously writing since the age of 16. Chef and foodie from the age of 22 years… and counting. So much to learn and so little time. I have enjoyed every minute of it all.  Whether on the water (where I like it best), in the kitchen, or at the keyboard, churning out content, I feel like I have found my place.  I am sharing it with you in the hope that some of what I love to do will rub off on you. I hope to see you On the Lake!

R. Karl