Prawn Toast Eggs Benny with Shellfish Oil-Infused Hollandaise

Name: Prawn Toast Eggs Benny with Shellfish Oil-Infused Hollandaise
Yield: 10
Ingredients: 1.0kg Prawn tails, peeled; 30.0ml Soy sauce; 30.0cl Kombu, liquid; 10.0x Toast bread, white; 200.0g Sesame seeds, white; 200.0g Sesame seeds, black; 500.0ml KNORR Hollandaise Sauce Gluten Free 1L; 15.0ml Shellfish oil; 10.0x Eggs, soft poached; 0.0n/a Micro herbs, to garnish

Prawn Toast Eggs Benny with Shellfish Oil-Infused Hollandaise – Recipe

Shellfish oil turns hollandaise into a signature sauce, while the prawn toast delivers crunch and umami for a clear point of difference on the menu.

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What you need

Prawn tails, peeled 1.0 kg
Soy sauce 30.0 ml
Kombu, liquid 30.0 cl
Toast bread, white 10.0 x
Sesame seeds, white 200.0 g
Sesame seeds, black 200.0 g
KNORR Hollandaise Sauce Gluten Free 1L 500.0 ml
KNORR Hollandaise Sauce Gluten Free 1L
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Shellfish oil 15.0 ml
Eggs, soft poached 10.0 x
Micro herbs, to garnish

Casual Dining

Asian

Eggs Benedict

Eggs

Breakfast & Brunch

Cafe/Takeaway

Shellfish oil turns hollandaise into a signature sauce, while the prawn toast delivers crunch and umami for a clear point of difference on the menu.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Prawn toast
- Blitz the prawns in a food processor until completely smooth and paste-like. Add soy sauce and kombu, then adjust seasoning to taste.
- Spread a generous spoonful of the prawn mixture evenly over slices of bread. Press firmly to adhere.
- Coat the prawn side with a mix of white and black sesame seeds. Cook in a preheated fryer at 180°C for 3 minutes per side or until golden and cooked through.
- Remove from the fryer, drain excess oil on paper towel and set aside.
Shellfish hollandaise
- Pour Knorr Hollandaise Sauce into a saucepan, add shellfish oil and warm gently over low heat, stirring continuously until heated through.
To serve
- Pour the prepared hollandaise in the centre of a plate. Cut the prawn toast lengthwise into four pieces and arrange neatly over the sauce. Top with a poached egg. Finish with a light garnish of micro herbs.
Chef tip
- For extra flavour, drizzle with a mix of chilli oil and prawn oil, then finish with finger limes for added brightness, zest and freshness.