Description
A delightful twist on a classic breakfast dish featuring sweet lobster and rich Cajun hollandaise sauce.
Ingredients
- 4 English muffins, halved and toasted
- 8 large eggs
- 1 tablespoon white vinegar
- 1 cup cooked lobster meat, chopped
- 1 tablespoon Cajun seasoning
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Cajun hollandaise: In a small saucepan, melt the butter over low heat. In a separate bowl, whisk together the egg yolks and lemon juice. Slowly add the melted butter while whisking until the mixture thickens. Stir in Cajun seasoning, salt, and pepper to taste.
- Poach the eggs: Fill a large pot with water, add the vinegar, and bring to a simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain.
- Assemble the Eggs Benedict: Place the toasted English muffin halves on plates, top with chopped lobster, then carefully add a poached egg on top of each. Drizzle with Cajun hollandaise sauce and serve immediately.
Notes
Use fresh lobster meat for the best flavor. To prevent hollandaise from curdling, ensure the butter is not too hot when mixing. Keep poached eggs warm in a bowl of hot water until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American