Bay Lobster Eggs Benedict with Cajun Hollandaise
Ingredients:
For the Cajun Hollandaise Sauce:
3 large egg yolks
1 tablespoon lemon juice
1/2 teaspoon Cajun seasoning
1/4 teaspoon salt
Pinch of cayenne pepper
1/2 cup unsalted butter, melted
For the Bay Lobster Eggs Benedict:
4 English muffins, split and toasted
8 slices cooked bacon or Canadian bacon
8 poached eggs
1 lb cooked bay lobster meat, warmed
Chopped chives, for garnish
Cajun seasoning, for garnish
Directions:
To make the Cajun Hollandaise sauce, in a blender, combine the egg yolks, lemon juice, Cajun seasoning, salt, and cayenne pepper. Blend until smooth.
With the blender running on low speed, slowly pour in the melted butter until the sauce is thick and creamy. Keep warm until ready to serve.
To assemble the Bay Lobster Eggs Benedict, place two toasted English muffin halves on each plate. Top each half with a slice of cooked bacon or Canadian bacon.
Place a warm portion of bay lobster meat on top of the bacon.
Carefully place a poached egg on top of the lobster meat.
Drizzle the Cajun Hollandaise sauce over the eggs benedict.
Garnish with chopped chives and a sprinkle of Cajun seasoning.
Serve immediately and enjoy!
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 450 kcal | Servings: Makes 4 servings