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Easy Shrimp Benedict

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Ingredients
  

For the Shrimp Benedict:

  • 2 12-ounce packages of shrimp scampi
  • 6 English muffins, split and toasted
  • 12 slices Canadian bacon
  • 1 tbsp. butter
  • 12 large eggs
  • 4 green onions, chopped, green parts only

For the Hollandaise sauce:

  • 3 egg yolks
  • 1 tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • ¼ tsp. salt
  • Pinch of cayenne pepper
  • ½ cup unsalted butter

Instructions
 

To prepare the Canadian bacon:

  • In a skillet, over medium-high heat, melt 1 tbsp. butter.
  • Drop the Canadian bacon into the butter to heat until slightly brown; 15 to 20 seconds.; remove from the heat and set aside; it is important to not leave the baclon in the pan too long or it will dry out.

To prepare the shrimp scampi:

  • Cook the shrimp scampi according to the package instructions; recommendation is to sauté for best results: set aside.

To prepare the poached eggs:

  • Pre-heat the oven to 350℉.
  • While it is not necessary, feel free to lightly grease a 6 to 12 cup muffin tin or use silicone muffin liners for easier clean-up.
  • In each muffin cup, add 1 tablespoon of water–even if you are not making a full batch; adding water to the empty muffin cups will help the pan not scorch in the oven.
  • Crack one egg into each muffin cup, for as many eggs as you would like to poach.
  • Place eggs into the pre-heated oven and bake for 11 to 13 minutes; at 11 minutes, the yolk is very runny and egg whites are just about set; at 13 minutes, the yolk is runny, but beginning to set around the edges and the eggs whites are completely set.
  • Remove from the oven and, using a spoon, gently scoop out the poached eggs at an angle, allowing the water to drain off the poached egg.

To prepare the English muffins:

  • While the eggs are poaching, slice the English muffins in half, lengthwise, and toast; set aside.

To prepare the hollandaise sauce:

  • Also while the eggs are poaching, in a covered microwavable dish, melt the butter for about 1 minute, until hot; alternatively, in a small saucepan, heat butter on the stove top until hot.
  • Using a high powered blender, add the egg yolks, lemon juice, Dijon, salt and cayenne pepper; blend for 5 seconds until combined.
  • With the blender running on medium, slowly stream in the hot butter into the mixture until it's emulsified.

To assemble the shrimp benedict:

  • Place the bottom or top of an English muffin on a serving plate, cover each with a slice of Canadian bacon and one poached egg.
  • Spoon schrimp scampi and hollandaise sause over the top and garnish with green onions.

Notes

The butter needs to be hot, not just melted; otherwise, the recipe will not emulsify.
For more sauce, add another yolk and up to another 1/2 cup of hot melted butter.