Shrimp Cakes Benedict

For Hollandaise Sauce:

1. Combine butter, white wine vinegar, and stock in a small saucepan to 70°C (158°F).
2. Temper the egg yolks + whole egg and mix with a hand blender to combine, strain into a 1-quart whipper (or, if holding out, a thermo whipper) and charge with two N2O cartridges. Set aside.

For Shrimp Cakes:

1. Add shrimp, soy sauce, ginger, garlic, corn starch, and scallions into a food processor and pulse into a rough chop paste. 
2. Using a 2 oz scoop portion 2 scoops on a griddle or pan and smash down to ½ inch patties.
3. When shrimp cake is browned on one side, flip and cook to 155°C (311°F).

For Poached Eggs:

1. Bring a small sauce pot of water with 1 Tbsp of vinegar to simmer.
2. Crack eggs into a ramekin one at a time and gently pour into simmering water, cook approximately 3 minutes until whites have set.

To Plate:

1. Split biscuits, toast them, place on a plate, and top with arugula.
2. Using a slotted spoon or spider, remove poached eggs from the water and place one on each biscuit.
3. Top with Hollandaise from siphon and garnish.