I’m going to try and maintain my composure while typing about this recipe! Ha ha. Only partially kidding. This shrimp and eggs benedict recipe is worth a tear or two of joy though, it’s really really delicious! It also will not take you very long to put together! It’s perfect for a fancy breakfast, brunch, lunch or dinner!
I use my shortcut hollandaise sauce (RECIPE HERE) and I also make my english muffins (RECIPE HERE) at home but you can definitely use store bought English muffins on this recipe!
What you need
Serves 2 people or makes 4 English muffin halves
1/3 cup Hollandaise Sauce (try my Shortcut Hollandaise Sauce Recipe here)
2 English Muffins (try my English muffin recipe here)
4 large Eggs
1/4 cup Vinegar
12 Large Shrimp (peeled and divined. fresh or frozen)
1 tablespoon Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Fresh or dried Chives
Instructions
In a medium pot add enough water to poach 4 eggs. Add 1/4 cup vinegar to the water and bring to a boil. reduce heat to a simmer and slowly and gently crack eggs into the water, one at a time. Use a spoon to gently help keep the eggs together if needed. The vinegar will help the egg whites stick around the sides of the egg. Simmer for roughly 2-3 minutes or until the egg whites look thoroughly cooked and the yolks still look runny. remove the eggs with a slotted spoon onto a paper towel. Set aside.
In a medium pan, add shrimp, olive oil, salt and pepper and saute over medium-high heat until the shrimp are pink, plump and have a little color to them.
Toast English muffins, add your poached egg on top, followed by hollandaise sauce and then three shrimp per English muffin half. Sprinkle tops with fresh or dried chives and enjoy!
Shrimp & Eggs Benedict
Ingredients
- 1/3 cup Hollandaise Sauce
- 2 English Muffins
- 4 Large Eggs
- 1/4 cup Vinegar
- 12 Large Shrimp peeled and divined, fresh or frozen
- 1 tablespoon olive oil
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
- 2 tablespoons Fresh or Dried Chives
Instructions
- In a medium pot add enough water to poach 4 eggs. Add 1/4 cup vinegar to the water and bring to a boil. reduce heat to a simmer and slowly and gently crack eggs into the water, one at a time. Use a spoon to gently help keep the eggs together if needed. The vinegar will help the egg whites stick around the sides of the egg. Simmer for roughly 2-3 minutes or until the egg whites look thoroughly cooked and the yolks still look runny. remove the eggs with a slotted spoon onto a paper towel. Set aside. In a medium pan, add shrimp, olive oil, salt and pepper and saute over medium-high heat until the shrimp are pink, plump and have a little color to them. Toast English muffins, add your poached egg on top, followed by hollandaise sauce and then three shrimp per English muffin half. Sprinkle tops with fresh or dried chives and enjoy!