Eggs Benedict Recipe

Prepare shrimp paste

Roughly chop half the shrimp, then pulse the rest in a food processor until a coarse paste forms. Transfer to a bowl and stir in the chopped shrimp, green onion, grated ginger, soy sauce, sesame oil, egg white and cornstarch until cohesive and slightly sticky.

Prepare bread

Trim crusts from the bread slices. Lightly press each slice flat with a rolling pin to create an even surface. Cut each slice diagonally into two triangles (makes 16 pieces).

Assemble toasts

Moisten the top surface of each bread triangle with a little water (this helps adhesion). Spread about 1 to 1.5 tablespoons of the shrimp mixture onto each triangle, forming a roughly even 1/4- to 1/3-inch layer. Press the underside of each triangle into sesame seeds so seeds adhere to the bottom (this is the side that will fry against the oil).

Fry shrimp toasts

In a shallow frying pan, heat about 1/4 inch (or roughly 1 cup) of neutral oil over medium-high heat until it reaches 350°F (175°C) or is shimmering. Fry the toasts sesame-side down first for 2–3 minutes until golden and crisp, then flip and fry the top for 1–2 minutes until cooked through and shrimp is opaque. Work in batches to avoid crowding. Transfer to a paper-towel-lined rack and keep warm in a 200°F (95°C) oven if desired.

Poaching setup

Bring a medium saucepan with 6 cups of water, the white vinegar and salt to a gentle simmer (small bubbles, not a rolling boil). Reduce heat so the surface is calm but active. You can add a gentle whirlpool with a spoon to help eggs hold shape, but it's optional since the toasts are small.

Poach eggs

Crack each egg into a small ramekin or cup. Gently slide eggs, one at a time, into the simmering water. Poach for 3 to 3 1/2 minutes for runny yolks, 4 minutes for slightly set. Remove with a slotted spoon, gently blot on kitchen paper to remove excess water, and keep warm on a plate in a low oven (200°F/95°C) while finishing the rest.

Clarify butter

Melt the butter in a small saucepan over low heat until fully melted and foaming subsides. Optionally skim off milk solids and reserve the clear golden liquid. Keep warm but not hot.

Warm egg yolks

In a heatproof bowl (or the top of a double boiler), whisk the egg yolks with lemon juice and Dijon mustard until slightly thickened. Set the bowl over (not touching) simmering water and whisk constantly to gently warm the yolks for 1–2 minutes; do not let them scramble.

Emulsify sauce

Slowly drizzle the warm clarified butter into the yolks while whisking vigorously to create a smooth, thick emulsion. If the sauce becomes too thick or starts to separate, whisk in 1 teaspoon of hot water to loosen and bring back together. Season with salt and a pinch of white pepper or cayenne. Taste and adjust lemon, salt, or mustard as desired. Keep sauce warm (off direct heat) until serving.

Arrange 4 shrimp toast triangles per serving (or 2 if you prefer larger portions) on warm plates. Top each toast with one poached egg.

Spoon 1 to 2 tablespoons of the hollandaise-style sauce over each poached egg so it cascades down the shrimp-topped toast.

Garnish with microgreens or cilantro, a few thin cucumber slices if using, and a light squeeze of fresh lemon. Serve immediately while toasts are crisp and eggs are warm.