_Sips coffee while typing_
Oh my goodness, ladies and gents, let me tell you about this absolutely divine seafood breakfast that’ll make you feel like you’re dining at a luxury coastal resort! As someone who’s always hunting for ways to jazz up my breakfast game, I stumbled upon this combination that’s literally been living rent-free in my head.
Picture this: perfectly poached eggs nestled on a bed of garlic-sautéed shrimp, topped with a velvety hollandaise sauce, all sitting pretty on toasted sourdough. I know what you’re thinking – “Seafood for breakfast?” Trust your girl on this one; it’s a total game-changer!
Here’s what you’ll need (serves 2):
– 12 large shrimp, peeled and deveined
– 4 large eggs
– 2 slices of sourdough bread
– 2 tablespoons butter
– 3 cloves garlic, minced
– Fresh dill
– Salt and pepper to taste
For the hollandaise:
– 3 egg yolks
– 1 tablespoon water
– 1 tablespoon lemon juice
– 1/2 cup melted butter
– Pinch of cayenne (because we’re feeling spicy!)
Let’s get cooking!
First things first, let’s tackle that hollandaise (don’t be scared, I’ll hold your hand through this). In a heat-safe bowl, whisk those egg yolks, water, and lemon juice until combined. Place the bowl over a pot of barely simmering water (double-boiler style), and keep whisking like your life depends on it until it thickens. Slowly drizzle in the melted butter while whisking. Add cayenne, salt, and pepper. Keep warm.
(Speaking of keeping things warm, if you’re loving this recipe so far, make sure to follow me on NewsBreak for more mouthwatering recipes that’ll make your taste buds dance! 💃)
Now, for the shrimp – melt butter in a pan over medium heat, add garlic, and sauté until fragrant. Toss in those beautiful shrimp and cook until they’re pink and curled (about 2-3 minutes per side). Remove and set aside.
For the perfect poached eggs (y’all, this is where the magic happens), bring a pot of water to a gentle simmer, add a splash of vinegar, and create a whirlpool with your spoon. Crack each egg into a small bowl first, then gently slide them into the water. Cook for 3 minutes for runny yolks.
Toast that sourdough until it’s golden brown and crying for attention. Time to assemble this beauty! Layer the toast with the garlicky shrimp, carefully place those gorgeous poached eggs on top, and drizzle with that liquid gold hollandaise sauce. Sprinkle with fresh dill, and if you’re feeling extra fancy (which you should), add a crack of black pepper.
When you cut into those eggs and watch that yolk cascade over the shrimp like a sunrise over the ocean… honey, that’s what I call breakfast goals!
This recipe is perfect for those lazy weekend mornings when you want to feel a little bougie, or when you’re trying to impress your mother-in-law (we’ve all been there, right?).
Don’t forget to follow me on NewsBreak for more recipes that’ll make your kitchen the hottest spot in town! Drop a comment below and let me know if this recipe made you feel like a breakfast queen – I love hearing from my foodie family!
XOXO,
Your favorite recipe girl 👩🍳✨
P.S. If your hollandaise breaks, don’t have a meltdown – just slowly whisk in a tablespoon of hot water. Works like a charm, just like your favorite concealer! 😉
