Bay Lobster Eggs Benedict and Cajun Hollandaise
Ingredients:
For the Cajun Hollandaise:
3 large egg yolks
1 tablespoon water
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
1 teaspoon Cajun seasoning
Salt and pepper, to taste
For the Eggs Benedict:
4 English muffins, split and toasted
8 slices cooked bay lobster meat
8 poached eggs
Cajun Hollandaise sauce
Chopped fresh chives, for garnish
Directions:
To make the Cajun Hollandaise, in a heatproof bowl, whisk together the egg yolks, water, and lemon juice.
Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the mixture begins to thicken.
Slowly drizzle in the melted butter, whisking constantly, until the sauce is smooth and thickened.
Stir in the Cajun seasoning, salt, and pepper to taste. Remove from heat and keep warm.
To assemble the Eggs Benedict, place the toasted English muffin halves on plates.
Top each muffin half with a slice of cooked bay lobster meat.
Carefully place a poached egg on top of each lobster slice.
Spoon the Cajun Hollandaise sauce generously over the eggs.
Garnish with chopped fresh chives.
Serve immediately and enjoy!
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Servings: Makes 4 servings