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Shrimp & Artichoke Eggs Benedict, Topped with Sliced Avocado

1 people

A healthy, but decadent spin on your average, every-day eggs benedict. A combination of savory flavors from the garden and sea, make for a delicious, light and healthy breakfast. Eggs poached delicately, fit nicely into sauteed and seasoned artichoke bottoms - drizzled with a shrimp and herb-infused hollandaise sauce, and topped with sliced avocado and a touch of lemon juice. Recipe from KnowBuddy Lourie Z. 

Ingredients

  1. One cup of finely chopped, cooked shrimp

  2. 4 large farm fresh eggs

  3. 4 large artichoke bottoms (canned is fine)

  4. Thin slices of ripe avocado

  5. 2 tablespoons of lemon juice

  6. 1 tablespoon of canola oil

  7. 1 teaspoon of finely chopped parsley

  8. 1 teaspoon of finely chopped dill

  9. pinch of salt

  10. Hollandaise Sauce

  11. Egg Yolks from 3 eggs

  12. 1/2 cup of melted butter

  13. 1 tablespoon of lemon juice

  14. 1 teaspoon of Dijon Mustard

  15. 1/4 teaspoon of salt

  16. a pinch of Cayenne Pepper

Tags: KnowBuddy Recipes, Shrimp
Servings: 2
Prep Time: 20 minutes
Cook Time: 30 minutes

Directions

    Prepare your ingredients:

    1. Finely chop cooked shrimp into very small pieces. Set aside.

    2. Finely chop the dill and parsley. Set aside.

    3. Drain and clean the artichoke bottoms. Lightly sprinkle with a dash of salt, and set aside.

    4. Finely slice 2 ripe avocados and sprinkle with lemon juice. Set aside.

    5. Farm fresh eggs should be at room temperature.

    6. Prepare the Hollandaise Sauce, and while preparing the Hollandaise Sauce, saute the artichoke bottoms slowly in a non-stick pan with one tablespoon of canola oil.

    Making the Hollandaise Sauce:

    1. Melt the butter in a microwave for about 1 minute until hot. Combine the egg yolks, lemon juice, dijon mustard, salt and cayenne pepper in a blender for about 5-7 seconds. Slowly stream in the hot butter into the mixture as the blender is running.

    2. MIx the finely chopped shrimp, dill and parsley into the hollandaise sauce. Stir until well mixed. Set aside.

    Final Steps:

    1. Poach the eggs, in a large, deep pan of simmered water and vinegar, slowly spin the water with a wooden spoon. Once the whites are firm (about 4 minutes), remove the poached eggs with a slotted spoon and place on a paper towel. Set aside.

    2. Take several tablespoons of the hollandaise, shrimp and herb sauce, and dab it on to two beautiful and elegant plates. Top with the sauteed artichoke bottoms, and place a poached egg into each artichoke bottom. Drizzle more of the hollandaise sauce over the poached eggs. Carefully place several slices of the avocado on top of the poached eggs, and sprinkle with a dash of salt and lemon juice. 

    3. Viola, a wonderful and beautiful breakfast for you and a friend to enjoy! (Two glasses of fine champagne aren't necessary, but are certainly encouraged)

    Recipe Note