Not quite as good as Benedict Cumberbatch, a plate of tasty eggs benny is a close second. We had taken my sis to see the boats that bring in fish (and other goodies), but all but one had closed for the day. The one boat left open had white sided shrimp. So that my sis could experience some fresh-off-the-boat seafood, we bought some.
The next morning I did up a few slices of bacon, tossed the freshly de-shelled shrimp with some Old Bay seasoning and minced garlic, then cooked in the bacon fat. Removed from the griddle and set aside while I was getting everything put together.
Topped the freshly toasted english muffins with a bit of cheddar, a piece or two of the bacon, some shrimp and a beautiful poached egg. Crowned with a generous portion of homemade hollandaise sauce and a sprinkle of Old Bay on top.
(I’ve made eggs benny before with smoked salmon, crab, bacon, and more. Meat, eggs, cheese, and sauce. And sometimes an english muffin.)
- 4 egg yolks
- 1 tbsp freshly squeezed lemon juice
- 1/2 cup unsalted butter melted
- Pinch cayenne
- Pinch salt
- Pinch dry mustard
- Whisk the egg yolks and lemon juice together in a stainless steel bowl, until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing barely simmering water.
- Continue to whisk rapidly, drizzling in the butter. Be careful not to let the eggs get too hot or they will scramble.!
- Whisk until the sauce has thickened and doubled in volume, turning into a creamy yellow and smooth sauce.
- Set aside while preparing the rest of the eggs benedict.
- I added a bit of the liquid (bacon fat, garlic, old bay) from the shrimp and whisked to blend and then scooping onto the top of the eggs.