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Langoustine Benedict, Pickled Green Tomatoes & Belgian Platinum Caviar

Langoustine Benedict, Pickled Green Tomatoes & Belgian Platinum Caviar

Time: 90 minutes

Who among us doesn’t like eggs benedict? The creamy hollandaise sauce, toasted bread, and hearty eggs make all brunch dreams come true. You might have had it with lobster or crab already but now try it with our New Zealand langoustine prawns.


Yield: 4 servings

  • 4 ea. English muffins
  • 8 ea. pickled green tomato slices
  • 16 ea. (2#) Langoustine tails or any shellfish for that matter
  • 8 ea. eggs
  • 3 tbsp butter
  • 2 tbsp white distilled vinegar
  • 8 oz. smoked paprika hollandaise sauce
  • 125 g Belgian Platinum Caviar
  • Hollandaise Sauce Ingredients:
  • 4 ea. egg yolks
  • 2 tbsp water
  • 6 oz. clarified butter
  • 1 ea. lemon
  • Tobasco Sauce
  • 1 tsp kosher salt
  • 1 tbsp fresh chopped tarragon
  • 1 tsp smoked paprika


Step 1

Start preparing Hollandaise Sauce

Step 2

Combine egg yolks and water in a metal mixing bowl. Whisk vigorously until the egg yolks double in size.

Step 3

Place over a double boiler and while continuing to whisk, cook the egg yolks until they become thick and light in color.

Step 4

Turn the heat off and keep the bowl over the double boiler and whisk in butter slowly. Season with salt, lemon juice, paprika, and Tobasco to taste. Keep warm, add chopped tarragon just before serving.

Step 5

Start preparing Langoustine Tail

Step 6

Remove langoustine tails by cutting each side of the bottom, carefully pulling back the bottom shell. Remove the tails and devein.

Step 7

Sauté the langoustine tails in butter until they become opaque and begin to curl, season with salt and lemon juice.

Step 8

Start Assembly

Step 9

Crack eggs into a bowl. Bring a wide pot to a simmer, then add vinegar and 1 tbsp of salt. Swirl the water around the pot to create motion.

Step 10

Add eggs one at a time giving a second between each addition to keep the eggs separate in the water. Carefully monitor so the eggs do not stick to the bottom, boil, or overcook.

Step 11

The eggs are done when the whites are set and firm, but the yolk is runny. Use a slotted spoon to remove the eggs onto a lint-free towel-lined plate.

Step 12

Toast English muffins and spread a small amount of butter on each half.

Step 14

Place one slice of green tomato on each half. Top with two cooked langoustine tails and a poached egg.

Step 15

Cover with hollandaise, and top generously with Belgian Platinum Caviar.