Shrimp Cake Eggs Benedict

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...

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)

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
   

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.
    

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.

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.

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).

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.

The easiest of all the steps:

Toast your English muffin.

Crunchy? Soft? Burnt?

Up to you.

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.