Elevate your brunch game with Bay Lobster Eggs Benedict featuring a zesty Cajun Hollandaise. This dish combines tender lobster, creamy poached eggs, and a spicy twist on the classic sauce, all on a toasted English muffin. Perfect for a special breakfast or a luxurious mid-morning treat!
Why You’ll Love This Recipe
- Decadent & Elegant: Lobster makes this dish truly special.
- Bold Cajun Kick: Adds a spicy, flavorful twist to traditional hollandaise.
- Perfect for Brunch: Impress guests with this restaurant-quality recipe.
Ingredients
For the Eggs Benedict:
- 4 English muffin halves, toasted
- 1 cup cooked bay lobster meat, chopped
- 4 large eggs
- 1 tablespoon white vinegar (for poaching)
- Fresh parsley (for garnish)
For the Cajun Hollandaise:
- 3 egg yolks
- ½ cup unsalted butter, melted
- 1 tablespoon lemon juice
- ½ teaspoon Cajun seasoning
- Pinch of smoked paprika
- Salt and pepper, to taste
How to Make Bay Lobster Eggs Benedict
Step 1: Make the Cajun Hollandaise
- In a heatproof bowl, whisk egg yolks and lemon juice until thickened.
- Place over simmering water (double boiler) and whisk constantly.
- Slowly drizzle in melted butter while whisking until thick and creamy.
- Stir in Cajun seasoning, smoked paprika, salt, and pepper. Keep warm.
Step 2: Poach the Eggs
- Bring a pot of water with vinegar to a simmer.
- Crack eggs into small bowls, then gently slide into the water.
- Cook for 3-4 minutes, then remove with a slotted spoon.
Step 3: Assemble
- Place toasted English muffin halves on a plate.
- Top each with lobster meat, a poached egg, and a generous drizzle of Cajun hollandaise.
- Garnish with parsley and serve immediately.
Tips for Success
- Use fresh lobster for the best flavor.
- Keep hollandaise warm, but don’t overheat—it can separate.
- Poach eggs just before serving for perfect texture.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Nutritional Information (per serving):
Calories: 420
Protein: 25g
Carbohydrates: 18g
Fat: 28g
Enjoy this decadent dish and add a little spice to your next brunch!
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Bay Lobster Eggs Benedict with Cajun Hollandaise
- Total Time: 35 minutes
Description
Elevate your brunch game with Bay Lobster Eggs Benedict featuring a zesty Cajun Hollandaise. This dish combines tender lobster, creamy poached eggs, and a spicy twist on the classic sauce, all on a toasted English muffin. Perfect for a special breakfast or a luxurious mid-morning treat!
Ingredients
For the Eggs Benedict:
- 4 English muffin halves, toasted
- 1 cup cooked bay lobster meat, chopped
- 4 large eggs
- 1 tablespoon white vinegar (for poaching)
- Fresh parsley (for garnish)
For the Cajun Hollandaise:
- 3 egg yolks
- ½ cup unsalted butter, melted
- 1 tablespoon lemon juice
- ½ teaspoon Cajun seasoning
- Pinch of smoked paprika
- Salt and pepper, to taste
Instructions
Step 1: Make the Cajun Hollandaise
- In a heatproof bowl, whisk egg yolks and lemon juice until thickened.
- Place over simmering water (double boiler) and whisk constantly.
- Slowly drizzle in melted butter while whisking until thick and creamy.
- Stir in Cajun seasoning, smoked paprika, salt, and pepper. Keep warm.
Step 2: Poach the Eggs
- Bring a pot of water with vinegar to a simmer.
- Crack eggs into small bowls, then gently slide into the water.
- Cook for 3-4 minutes, then remove with a slotted spoon.
Step 3: Assemble
- Place toasted English muffin halves on a plate.
- Top each with lobster meat, a poached egg, and a generous drizzle of Cajun hollandaise.
- Garnish with parsley and serve immediately.
Notes
- Use fresh lobster for the best flavor.
- Keep hollandaise warm, but don’t overheat—it can separate.
- Poach eggs just before serving for perfect texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cuisine: American
