The Sunliner Diner is a fun restaurant that takes you back to the 1950's in Gulf Shores! The crew stopped by Studio 10 to make a delicious breakfast dish, Shrimp & Old Bay Eggs Benedict.
For Creole Hollandaise:
- 4ea. Egg yolks
- 8oz Clarified butter
- 1tbs. Lemon juice
- 1tsp. Tobasco
- 1tsp. Kosher Salt
- 1tsp. Black pepper
- 1tsp. Tomato paste
- 1tsp. Old Bay Seasoning
In a stainless steel bowl, combine all ingredients except clarified butter. Begin whisking together for (1-2) minutes.
While whisking, begin streaming clarified butter into mixture for emulsifying.
Ingredients for Dish:
- 1.5oz Clarified butter
- 1ea. Classic Biscuit
- 1.5 tsp. Old Bay Seasoning
- 4ea. Shrimp (peeled and deveined)
- 2 ea. Poached eggs
- 3oz Creole Hollandaise
- 1tsp. Minced fresno preppers (or any pepper)
- 1tsp. Herb blend (Green onion, celery leaves, fresh dill, parsley, etc.)
Place .5oz of clarified butter on flat top, and place split classic biscuit face down to get a sear. Drop eggs in boiling poaching water, and cook for 3 minutes.
Using remaining clarified butter and 1 tsp. of Old Bay Spice, saute shrimp for 3 minutes and set aside. Pull eggs from poaching liquid, and drain excess liquid in perforated pan.
Pull biscuits from griddle and place on plate. Sprinkle remaining Old Bay Seasoning on biscuits.
Build Benedict in ingredient order, beginning with shrimp.
Finish with fresno pepper and fresh herbs for garnish.