Sweet Chili Shrimp Eggs Benedict


Serves 2


  • 12 41/50 count raw cleaned, shelled shrimp
  • 4 (1″) thick slices of crusty Italian bread
  • 6 eggs
  • Scallions sliced lengthwise
  • Sesame seeds for garnish

Sweet Chili Sauce:

  • 2 tbsp. chili garlic sauce
  • 2 tbsp. sugar
  • 1 ½ tbsp. soy sauce
  • ½ tbsp. miso paste
  • Cornstarch slurry to thicken
  • 1 tbsp. neutral oil (like vegetable oil)

Miso Sriracha Hollandaise:

  • 2 egg yolks
  • 6 oz. clarified butter
  • 1 tbsp. miso paste
  • 1-2 tsp. Sriracha (to taste)


To start, gather your eggs. You can’t have Eggs Benedict without them. In this case, they are going to be soft boiled. Classically, the eggs are to be poached, but this method is more efficient in regards to both time and energy.

Bring a pot of water to a boil and place 4 large eggs gently into the pot. Make sure not to crack the egg as it will ruin the shape and, potentially, the entire egg. Cook them at a rolling boil for 6 minutes. Then, place them in an ice bath and peel the shells off when they have cooled. Set aside in a bowl for later use.

Next, it is time to make the sweet chili sauce for the shrimp.If you are using fresh shrimp, make sure that you have them deveined and shelled. If you are using frozen shrimp, you can buy them shelled and deveined.

For the sweet chili sauce, first place a medium saucepan over medium high heat. Next, add in the oil and let it get hot. Add the chili garlic paste and stir quickly. Wait 15-20 seconds, and then add the sugar. Mix with a wooden or plastic spoon until dissolved. After the sugar and the chili paste are bubbling nicely, add the soy sauce and miso paste. Stir until the mixture bubbles again, and then add your cornstarch slurry. Only add enough to thin the sauce. Then, allow it to thicken via the cornstarch.

After the starch has come together, add the shrimp and saute them until cooked thoroughly. If your sauce gets too thick, add a little water to the pan. You want it to coat the shrimp, but not evaporate away and burn in the pan.

Now that two of the four main items are prepared, it’s time to prepare the bread. Make sure you have a fresh loaf of bread – preferably one with a thick crust, like Italian bread. The slices should be a little less than an inch thick. The bread can be toasted, but it can also be left soft and chewy in order to absorb all of the sauces.

Now for the hard part: the Hollandaise.

The first step to any Hollandaise is tempering the egg yolks. In order to do this, separate the yolks and the whites. In a small metal bowl, prepare the yolks by breaking them with a whisk. Turn on one of the burners on your stove and slowly add a little heat to the bottom of the bowl while steadily whisking. Do this until the egg turns a lighter shade of yellow. If this method seems too complicated, the same thing can be accomplished with a double boiler.

Once the yolk is tempered, slowly start whisking in all of the butter. Make sure to add the butter in parts – ideally three or four. If you add it all at once, or aren’t whisking swiftly enough, the sauce will separate.

Once you’ve succeeded in making the Hollandaise, whisk in the miso paste and Sriracha.
The only step left is to compile all of the items in the appropriate fashion. Using the bread as your base, layer the shrimp, egg, and sauce on top. Garnish with scallions and sesame seeds. Enjoy!