Fried Shrimp Eggs Benedict Recipe

Toast muffins & season shrimp

Split the English muffins and toast them in a skillet with 2 tbsp butter over medium heat until golden, about 2–3 minutes per side. Pat the cooked shrimp dry, then toss with 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika. Set aside.

Fry shrimp

Heat a nonstick skillet over medium-high heat. Add the seasoned shrimp and cook 1–2 minutes per side until warmed through and lightly seared. Remove from heat and keep warm.

Poach eggs

Fill a deep skillet or shallow saucepan with 3–4 inches of water. Add 1 tbsp white vinegar (optional) and bring to a gentle simmer (not a rolling boil). Crack each egg into a small ramekin. Create a gentle whirlpool with a spoon and slip two eggs at a time into the simmering water. Poach 3–3.5 minutes for runny yolks or 4–4.5 minutes for slightly firmer yolks. Remove with a slotted spoon and drain on paper towels. Repeat for all eggs, keeping them warm in a single layer on a plate near the stove.

While the eggs cook, heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sweat 30 seconds until fragrant but not browned. Add the baby spinach in batches, turning with tongs until just wilted, about 1–2 minutes. Season with 1/2 tsp salt, 1/4 tsp pepper and 1 tsp lemon juice. Transfer to a bowl and keep warm.

Prepare tomato purée

Quarter the heirloom tomato, remove seeds and excess liquid, then finely purée the flesh in a blender or with an immersion blender until smooth. You should have roughly 2–3 tbsp tomato purée. Strain if desired to remove seeds/skin.

Make the hollandaise (double boiler)

Bring a small pot of water to a very gentle simmer. In a heatproof bowl (stainless steel or glass) set over — but not touching — the simmering water, whisk together 3 egg yolks, 1 tbsp lemon juice and 1/2 tsp Dijon mustard until slightly thickened. Slowly drizzle in the 8 tbsp (1 stick) hot melted butter in a thin, steady stream while whisking constantly. Continue until sauce is thick and emulsified (about 3–5 minutes). Remove from heat.

Whisk in 2–3 tbsp heirloom tomato purée until fully incorporated and the sauce takes on a pale pink/orange color. Season with 1/2 tsp salt and 1/8 tsp white pepper or cayenne. Taste and adjust lemon, salt or tomato purée for balance. Keep warm (not hot) in a bowl set over very warm water; hollandaise should remain pourable but not hot enough to scramble.

On each toasted English muffin half, place a generous layer of sautéed spinach.

Top the spinach with 3 fried shrimp (arranged attractively) per muffin half (or 6 per full muffin for sharing).

Carefully place one poached egg on top of the shrimp on each muffin half.

Ladle 2–3 tbsp of the heirloom tomato hollandaise over each egg so it drapes over the shrimp and spinach.

Garnish with chopped fresh chives, a few microgreens or arugula, a light sprinkle of smoked paprika if desired, and serve immediately with lemon wedges on the side.