Introduction: Shrimp Cake Eggs Benedict

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What's more appetizing than treasonous Revolutionary War generals?

I can think of no better or more classic example of brunch food than eggs Benedict. Dense English muffins, salty ham or bacon, and a poached egg all topped with a rich and buttery Hollandaise sauce make this breakfast-lunch combination the stuff of legends.

But what if we could make it better?

This recipe takes the traditional eggs benedict and puts a deep-fried seafood spin on it. Replacing ham and bacon with a fried shrimp cake, and spicing up the Hollandaise sauce with Sriracha, this re-imagined eggs benedict should make its way onto your brunch table as soon as possible. Make the shrimp cakes for dinner on a previous day and serve with rice, and make your brunch effortless!

Now if only I could find someone who committed nautical treason to rename this after...

Step 1: What You'll Need


Hardware:
  • Saucepan
  • Toaster
  • Knife
  • Cutting board
  • Food processor (optional)
  • Bowls and Utensils
Ingredients:
  • English muffins
  • Poached eggs
  • Shrimp cakes
  • Sriracha Hollandaise sauce

Ingredients for Shrimp Cakes:
  • Shrimp (~ 1 pound)
  • ~2 cups panko bread crumbs (1 for mix, 1+ for breading)
  • 1 large egg
  • chopped scallions (~1/2 cup)
  • 2 tablespoons lemon juice
  • 1 tablespoon hot pepper sauce (I used Sriracha)
  • 1 tablespoon mustard
  • 1 tablespoon ginger
  • 1-2 cloves garlic
  • salt and pepper
Ingredients for modified Hollandaise:
  • 3 egg yolks
  • 1 stick of butter (cut into small pieces)
  • 2 tablespoons lemon juice
  • hot pepper sauce (I used Sriracha)

Step 2: Shrimp Cake Prep


Chop your scallions, ginger, and shrimp into pinky fingernail sized pieces.

(Note: the above step can be done in a food processor, but take care. Too little and the shrimp will be too large and wont stick together, too much and you'll have a gross, smooth paste. Be careful.)

Add the following to a large bowl and mix thoroughly:
  • Shrimp, chopped small
  • 1 cup panko bread crumbs
  • 1 large egg, beaten
  • 1/2 cup chopped scallions
  • 2 tablespoons lemon juice
  • 1 tablespoon hot pepper sauce (I used Sriracha)
  • 1 tablespoon mustard
  • 1 tablespoon ginger
  • 1-2 cloves garlic
  • salt and pepper
     

Step 3: Forming Your Shrimp Cake


  1. Take a small handful of shrimp cake mix, form it into a disk with your hands.
     
  2. Coat both sides of the shrimp cake with the remaining cup of panko bread crumbs.
     
  3. Using this recipe, make approximately 7 more breaded shrimp cakes.
     
  4. Let shrimp cakes refrigerate for 30 minutes in order to firm up.
     

Step 4: Shrimp Cake Frying


  1. Heat up skillet and oil (quantity of the oil is up to you, but you will have to periodically add more as you fry your cakes. I don't shy away from oil, personally.)
     
  2. Fry shrimp cakes to a golden brown on both sides, or an internal temperature of ~140 degrees. (I used an instant read meat thermometer.)
     
  3. Let cool, serve, and enjoy, or build the ultimate brunch food by continuing with the following steps.

Step 5: Poached Egg


  1. Add a splash of vinegar to pot with a few inches of water. This helps to keep the egg yolk and white together, but is not necessary.
     
  2. Bring pot to gentle pre-simmer/simmer,  ~140-160 degrees.
     
  3. Crack egg into small bowl in order to make it easier to handle.
     
  4. Start a vortex in your water by using a spoon. This also helps to keep the egg together by wrapping the white around the yolk.
     
  5. Add egg to water, wait ~3-4 minutes or so. Remove.
     
  6. Ta-Da! Perfect poached egg.



Step 6: Hollandaise Sauce Prep


  1. Separate the yolk of three large eggs, and whisk until they are a consistent thickness.
     
  2. Microwave your stick of softened butter for a minute, or until  it melts. Let cool.
     
  3. Combine 2 tablespoons lemon juice, pinch of salt, egg yolk and Sriracha (amount as desired).

Step 7: Hollandaise Sauce


Briskly whisk your melted butter into your egg-lemon-hot sauce mixture, taking care to add the butter very slowly. When all the butter has been added, turn on the heat underneath the saucepan to a low simmer, continuing to whisk. Your Sriracha Hollandaise should be ready when it starts to thicken and stick to your whisking implement, with the consistency of cheese sauce.


Step 8: Toasting


The easiest of all the steps:

Toast your English muffin.

Crunchy? Soft? Burnt?

Up to you.


Step 9: Assemble and Eat!


Take your toasted English muffin, poached egg, shrimp cake, and Hollandaise sauce and combine. Add lemon and Sriracha as needed. Eat, serve, and enjoy! I know I did.