R. Karl's Lake Perch Eggs Benedict Recipe

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 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.

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 many 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! It’s a special version of traditional “Surf & Turf”: Steak and Perch Benedict. The Perch Benedict works quite well all on its own, but I just couldn’t resist adding the steak.

Perch Benedict

There is a little prep-work involved, but the recipe is 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
  • Hollandaise sauce**
  • 4 perch fillets (Walleye works well too, even Blue Gills)
  • 4 English Muffin halves
  • Ripe avocado, sliced
  • Garnish (orange slice; parsley)
  • Cumin (ground) to taste -- optional


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

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.

Add American-fried potatoes or hash-browns 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 -- I'll see you On the Lake!