Description
A decadent twist on classic Eggs Benedict featuring succulent bay lobster and a spicy Cajun hollandaise sauce.
Ingredients
Scale
- 4 large eggs
- 2 English muffins, split and toasted
- 8 oz cooked bay lobster meat, chopped
- 1 tablespoon butter
- For the Cajun Hollandaise:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon cayenne pepper (optional)
- Salt to taste
- For poaching eggs:
- Water
- 1 tablespoon white vinegar
Instructions
- Prepare the Cajun hollandaise: In a blender, combine egg yolks and lemon juice. Blend until thick and pale.
- With blender running, slowly drizzle in melted butter until emulsified. Add Cajun seasoning, cayenne (if using), and salt. Blend until smooth. Keep warm.
- Poach the eggs: Bring a pot of water to a gentle simmer. Add vinegar. Create a whirlpool and carefully drop in each egg. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with slotted spoon.
- In a small skillet, melt butter over medium heat. Add lobster meat and sauté until just warmed through, about 2 minutes.
- Assemble: Place toasted muffin halves on plates. Top each with lobster meat, then a poached egg. Spoon Cajun hollandaise over the top.
- Serve immediately.
Notes
For extra heat, add a pinch of smoked paprika or extra cayenne to the hollandaise. Fresh lobster meat is best, but frozen can be used if thawed and drained well.
Nutrition
- Calories: 620
- Sugar: 3 g
- Fat: 42 g
- Carbohydrates: 22 g
- Protein: 34 g