Bay Lobster Eggs Benedict with Cajun Hollandaise
Ingredients:
For the Benedict:
4 English muffins, split and toasted
2 cups cooked bay lobster meat, chopped
8 large eggs
1 tbsp white vinegar (for poaching)
2 tbsp butter (for sautéing lobster)
1/2 tsp garlic powder
1/4 tsp smoked paprika
Salt and pepper, to taste
Chopped chives (for garnish)
For the Cajun Hollandaise:
3 large egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted
1/2 tsp Cajun seasoning
1/4 tsp smoked paprika
1/4 tsp garlic powder
Dash of hot sauce (optional)
Salt, to taste
Directions:
Prepare the lobster: In a skillet over medium heat, melt butter and sauté the lobster meat with garlic powder, smoked paprika, salt, and pepper for 2-3 minutes. Keep warm.
Poach the eggs: Bring a pot of water to a gentle simmer, add vinegar, and create a slight whirlpool. Crack each egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes, then transfer to a paper towel-lined plate.
Make the Cajun hollandaise: In a heatproof bowl, whisk egg yolks and lemon juice until thickened. Place over a saucepan of simmering water (double boiler method) and slowly drizzle in melted butter while whisking continuously. Stir in Cajun seasoning, smoked paprika, garlic powder, hot sauce (if using), and salt. Remove from heat.
Assemble the Benedict: Place toasted English muffin halves on a plate. Top each with sautéed lobster, a poached egg, and a generous drizzle of Cajun hollandaise.
Garnish & serve: Sprinkle with chopped chives and serve immediately!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings