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Eggs Benedict with Hollandaise and Shrimp

By 11:51 AM , , ,


The Mrs. loves Eggs Benedict, so this morning I did a twist on them substituting shrimp for the Canadian Bacon.

Ingredients:
1 English Muffin, split in half
2 eggs
6 Shrimp
Flour
Salt
Pepper
Garlic Powder
Water
1/4 cup White Vinegar
Hollandaise Sauce (Recipe Below)
Directions:
Fill a large pot with water and add 1/4 cup white vinegar and put over medium-medium high heat. Let water simmer, but don't boil,

Dredge shrimp in flour, salt, pepper and garlic powder (any combination depending on your tastes). I dropped the shrimp in a deep fryer for 2 minutes, but you could also broil them (90 seconds per side). Set aside to drain.

Put the English Muffin in a toaster, set on a plate when toasted, top with the shrimp, split evenly.

When Water is just before simmering, stir with a wooden spoon so water is swirling. Keep the water swirling the entire cooking time. Break one egg into water, careful not to break the yolk, while gently stirring. Break the second egg into the water as well. Keep the water swirling to keep the eggs separated. Remove from water after 3 minutes with a slotted spoon and gently shake off excess water. Place on top of shrimp and English muffin and top with hollandaise sauce.


I cut this recipe in half and it turned out great.

Ingredients:

2 egg yolks
1/2 stick of butter, melted
1/2 table spoon of lemon juice
Cayenne Pepper
Salt

Directions:
Whisk together the yolks and lemon juice in a glass bowl. Whisk vigorously until the mixture has doubled in volume. Place bowl over a pot of gently simmering water, making sure the water does not touch the bottom of the bowl (making a double boiler). Whisk constantly and make sure water does not get too hot to make sure the eggs do not cook. While whisking, drizzle in the melted butter. Keep whisking vigorously until mixture has again doubled in size, about 2-3 minutes. Remove mixture from heat and stir in Cayenne and salt to taste. I added a healthy pinch of pink Australian river salt and a good tablespoon of Cayenne and it came out spicy, but not overpowering. If mixture gets too thick, stir in a splash of water.

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