🦞🦞🦞 Bay Lobster Eggs Benedict with Cajun Hollandaise 🦞🦞🦞
Brunch like you mean it with this Bay Lobster Eggs Benedict 🍳🦞
Ingredients:
4 English muffins, split and toasted
8 large eggs
2 cups cooked bay lobster meat, chopped
2 tablespoons butter (for sautéing)
1 tablespoon chopped fresh chives (optional, for garnish)
For the Cajun Hollandaise:
3 egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted and warm
1/2 teaspoon Cajun seasoning
Salt, to taste
Dash of hot sauce (optional)
Instructions:
Make the Cajun Hollandaise:
In a heatproof bowl over a pot of gently simmering water, whisk the egg yolks and lemon juice until thickened. Slowly drizzle in the melted butter, whisking constantly, until the sauce is smooth and creamy. Stir in Cajun seasoning, salt, and hot sauce (if using). Keep warm.
Sauté the Lobster:
In a skillet, melt the butter over medium heat. Add the lobster meat and cook for 1–2 minutes until warmed through. Set aside.
Poach the Eggs:
Fill a saucepan with water and a splash of vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for 3–4 minutes, then remove with a slotted spoon.
Assemble the Benedict:
Place two muffin halves on each plate. Top each with a spoonful of lobster, a poached egg, and a generous drizzle of Cajun hollandaise.
Garnish and Serve:
Sprinkle with chopped chives and serve immediately.