Get Cooking with Planet Shrimp

Planet Shrimp Caviar Benny

A decadent Eggs Benedict with a lemony sesame hollandaise and topped with Ontario trout caviar.


1 lb Planet Shrimp, peeled and cleaned

8 eggs

2 tablespoons white vinegar

4 teaspoons trout caviar (tobiko is a great substitute)

4 sprigs fresh cilantro

Garnish: white and black sesame seeds, fresh cracked black pepper

1 tablespoon oil

Salt and pepper to taste

4 slices of sourdough bread or 4 english muffins


Sesame Hollandaise

4 egg yolks

½ cup butter, melted

2 tablespoons lemon juice

1 teaspoon sesame oil

Salt and pepper to taste


Sesame Hollandaise

  1. In a small bowl whisk together yolks and lemon juice until pale yellow.
  2. Set up a small saucepan with a small amount of water and bring to a boil, or set up a double boiler.
  3. Whisk egg mixture over pot continuously and slowly drizzle the melted butter.
  4. Continue to whisk in remaining butter until the sauce has thickened.
  5. Add sesame oil and season to taste. Cover, set aside and keep warm.

Shrimp Benny

  1. Season shrimp with salt and pepper.
  2. In a frying pan on high heat, add 1 tablespoon oil. Once hot, add shrimp and sear until pink (1-2 minutes each side). Set aside.
  3. Bring water and vinegar to a boil in a small pot.
  4. Once boiling, crack 2 eggs into water and poach for 2-3 minutes, until egg whites are cooked, but yolk is still runny. Remove eggs with a slotted spoon, set aside on a plate. Repeat with remaining eggs.


  1. Place two poached eggs and three pieces of shrimp on each toasted bread. Top with hollandaise and garnish with 1 tsp of trout caviar per person and a sprig of cilantro.