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Prawn Toast Eggs Benny with Shellfish Oil-Infused Hollandaise
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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Ingredients per serve

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What you need

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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Preparation

  1. What you need

    Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. 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.

  3. Shellfish hollandaise

    • Pour Knorr Hollandaise Sauce into a saucepan, add shellfish oil and warm gently over low heat, stirring continuously until heated through.

  4. 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.

  5. 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.
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