Seafood Eggs Benedict


Left over seafood casserole or lobster, scallops and shrimp (frozen and thawed )
Hollandaise sauce ( not needed if you have left over casserole )
toasted english muffin

Poach the eggs in a poacher or a skillet with water. Add a small amount of vinegar which stops the eggs from spreading.

Heat the seafood casserole and toast the english muffin. If making hollandaise sauce, follow the directions on the package.

Add the poached egg to the english muffin and top with seafood casserole.

Optional : Add bacon to the muffin before placing the egg on top.

A wonderful breakfast or brunch dish on the weekend.


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