Shrimps Benedict

By GialloZafferano · 60 min

Ingredients

Instructions

1. Simmer the reserved shrimp shells in the butter, then add the tomato paste and tarragon sprigs and strain to make the shrimp butter.
2. Whisk the egg yolks with the lemon juice and water over a double boiler until creamy, then slowly whisk in the 120 g warm strained shrimp butter to make a glossy hollandaise. Season with salt and cayenne if using.
3. Fry the tarragon leaves in vegetable oil until crisp, then drain.
4. Season the shrimp with salt and pepper and cook in the olive oil until lightly caramelized.
5. Toast the bagel halves until golden.
6. Poach the eggs for about 3 minutes in gently simmering water with the vinegar.
7. Top each toasted bagel half with a poached egg, two shrimp, hollandaise, crispy tarragon and a drizzle of olive oil.

Summarized from GialloZafferano's video. Watch it for the details.

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