Planet Shrimp & Caviar Benny

PLANET SHRIMP & CAVIAR BENNY

Chef-duo Ricky + Olivia using Planet Shrimp produce, Ontario

“We created this recipe as part of our all Ontario brunch series. This is a decedent Eggs Benedict with a lemony sesame hollandaise and topped with Ontario trout caviar.

Ontario is a real mix of cultures and with that we are able to have an incredibly diverse ‘taste of place’. Innovative companies such as Planet Shrimp open up a whole new market of Ontario product, whilst still sourcing locally. We wanted to create a dish that was comforting and familiar whilst still featuring Ontario shrimp…we hope you enjoy it!”

Photo: Edible Toronto

Photo: Edible Toronto

INGREDIENTS

Serves 4

  • 1 lb Planet Shrimp, peeled and cleaned

  • 8 eggs

  • 2 tbsp white vinegar

  • 4 tsp trout caviar (tobiko is a great substitute)

  • 4 sprigs fresh cilantro

  • 1 tbsp oil

  • Salt and pepper to taste

  • 4 slices of sourdough bread or 4 English muffins

  • White and black sesame seeds, fresh cracked black pepper to garnish

Sesame Hollandaise:

  • 4 egg yolks

  • ½ cup butter, melted

  • 2 tbsp lemon juice

  • 1 tsp sesame oil

  • Salt and pepper to taste

RECIPE

For the sesame hollandaise:

  • In a small bowl whisk together yolks and lemon juice until pale yellow

  • Set up a small saucepan with a small amount of water and bring to a boil

  • Whisk egg mixture over the pot continuously and slowly drizzle in the melted butter 

  • Continue to whisk in remaining butter until the sauce has thickened

  • Add sesame oil and season to taste. Cover, set aside and keep warm.

For the shrimp benny

  • Season the shrimp with salt and pepper

  • In a frying pan on high heat, add 1 tbsp oil. Once hot, add shrimp and sear until pink (1-2 minutes each side). Set aside.

  • Bring water and vinegar to the boil in a small pot

  • Once boiling, crack 2 eggs into the water and poach for 2-3 minutes until the egg whites are cooked but the yolk is still runny. Remove the eggs with a slotted spoon, set aside on a plate. Repeat with remaining eggs.

To serve:

  • Place two poached eggs and three pieces of shrimp on each peice of toasted bread. Top with hollandaise and garnish with 1 tsp of trout caviar per person and a sprig of cilantro.