A quick and easy, Thai twist on the classic Eggs Benedict Recipe that uses Green Curry paste and coconut oil to make a healthy Hollandaise sauce!
I see you with your peering-judgemental-what-the-heck-kind-of-crazy-recipe-has-Taylor-made-today eyeballs.
Stop that. It’s making me uncomfor-ba-ble.
Do you know how many times I had to re-read that sentence to make sure that I wasn’t make sense, but in a way that made sense? If that makes sense.
Now, I’m confused.
Back to your judgmental, starey eyeballs.
I know. This recipe. It SOUNDS WEIRD. I mean, Thai curry for breakfast? In the form of Hollandaise? I get it. Even Mr. FFF was all “DON’T EVEN BOTHER” when I pitched him my idea.
Sidenote: When I say “pitch” I really mean “pitch.” When I tell him my super creative ideas, he usually goes “can’t you just make me a steak sometimes?” So I have to proceed to give him eleventy billion reasons why I think it will work, how I will make it happen and how it will better his taste buds life, until he comes around.
HASH TAG #foodbloggerproblems and #husbandsmarriedtofoodbloggerlife.
Anyway.
After much pitching, he still wasn’t boarding the Thai Eggs Benny, or the Healthy Hollandaise Sauce train. So I just decided to make it and see what happens.
And clearly, since it’s making its way to yo’ face right now, something very delicious happened.
When I placed it in front of the hubskerdoodle, I could SEE visions of grilled-to-perfection steak in his eyes. He was definitely not thrilled by a piece of crunchety-toastey English Muffin topped with shrimpies and sauce. The egg though, I could tell he was okay with.
I mean, I even got him to eat a tofu scramble buy putting a poached egg on top. RUNNY YOLKS? ALL DA TIME.
BUT THEN, we both did a little munch action. The room was silent. I ninja side-glanced at him in effort to not make him feel like I was interrogating his taste buds with my eyeballs, and saw him take another bite. And then another.
And then. POOF. It was GONE. !!!
“So….what did you think?” I asked cautiously.
“What did YOU THINK?” He asked. Which he ALWAYS DOES and it’s SO ANNOYING.
So, I told him how much I loved how the creamy sauce balanced out the crispy bread, and the coconut oil brought JUST the right amount of sweetness to the spicy Thai Green curry. And then shrimp, well, I LUHVE them in anythingandeverything.
To which he replied “you are EXACTLY right. I was 110% totally and completely wrong and I will never doubt your creative abilities, or ask you to just make me a steak, ever again.”
Or, you know, something to that effect 
Curry for breakfast ya’ll.
It’s a THANG.
Recipe
Thai Green Curry Eggs Benedict
Ingredients
- 1/2 pound jumbo shrimp peeled and de-veined.
- 4 eggs
- 3 egg yolks
- 1/2 teaspoon salt
- Pinch of pepper
- 2 teaspoons green curry paste
- 1/4 cup coconut oil melted
- 2 Whole wheat english muffins
- Fresh lime juice
- Cilantro roughly chopped (for garnish)
- Sriracha optional – for garnish
Instructions
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Spray a medium sauce pan with cooking spray and heat on medium heat. Add the shrimp in a cook until they just turn pink, only about 1-2 minutes per side. Remove from heat, cover and set aside.
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Crack the eggs into individual ramekins (I find this is the easiest way to get pretty, poached eggs) and fill a large pot with a few inches of salted water.
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Set the water onto high heat until it just begins to simmer (not boil!) Once simmering, gently slide each egg into the pot, holding the ramekin as close to the water as you can, and leaving space between each egg. Turn off the heat, cover the pot and set a time for 4 minutes.
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While the eggs cook, whisk together the egg yolks, salt, pepper and green curry paste until well blended.
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Heat the coconut oil in the microwave for a few seconds until it is warm. Then, SLOWLY stream the oil into the egg yolk mixture, while you constantly whisk (it’s your workout for the day) and the sauce thickens.
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Cut each English muffin in half. Divide the shrimp on top of each half, and place a poached egg on top of the shrimp. Top with sauce, a squeeze of fresh lime juice, cilantro and Sriracha.
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DEVOUR!
Notes
Nutrition
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