Do Try This At Home: Wild BC spot prawn and asparagus eggs Benedict

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      Wild BC spot prawns are a true West Coast treasure and are sought after around the world. May and June are spot prawn season here in BC, and it’s one of the most celebrated seasons of the seafood year! They are a real treat from Mother Nature. I hope this recipe inspires you to go down to your local docks once the season starts on May 15 to support BC fishers, and cook up some fresh, wild, and delicious BC spot prawns.

      As an alternative, I also love buying them frozen, as they are flash frozen in seawater right on the boat after they are harvested. Which means you can enjoy them all year long. 


      • 1 to 2 pounds head-off live or ultra-fresh spot prawns
      • 1 pound butter
      • 6 egg yolks
      • 2 tablespoons white wine vinegar
      • Bunch of asparagus
      • Scones or English muffins

      Poaching the spot prawns

      1. In a medium pot, bring five litres of water to a boil.
      2. Gently place the prawns in the water, stir for 30 seconds, and remove immediately.
      3. Place the prawns in a bowl full of ice water.
      4. After the prawns have cooled, remove the shells on the tail.
      5. Set the prawns aside.

      Making the hollandaise

      1. Clarify the butter by bringing the butter to a simmer so that the milk solids rise to the top.
      2. Skim off the white milk solid bubbles, and what you are left with is the clarified butter.
      3. In a double boiler over medium heat, whisk the egg yolks gently until they are whipped, frothy, and a bit whiter in colour (approximately two minutes). Do not scramble the eggs.
      4. Slowly add the butter to the yolks, then add the vinegar.
      5. Season to taste with salt and pepper.
      6. Add a dash of hot sauce and if you like, and/or some fresh herbs.

      Cooking the asparagus

      1. Blanch the asparagus briefly in a pot of boiling, salted water.
      2. Shock the asapragus in ice water so that it stops cooking.
      3. Keep the asparagus warm or quickly reheat when you’re ready to serve.


      1. Assemble the prawns and asparagus on top of the toasted scones or English muffins.
      2. Top with the hollandaise.
      3. There is no right way, there is no wrong way—as long as it’s delicious.

      Suggested wine pairing

      • Liquidity Wines Pinot Gris 2020 or Estate Viognier 2020