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Bay Lobster Eggs Benedict with Cajun Hollandaise

Bay Lobster Eggs Benedict with Cajun Hollandaise Bliss

Indulge in Bay Lobster Eggs Benedict with Cajun Hollandaise for an elevated brunch experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 plates
Course: Breakfast
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggs and Muffins
  • 2 whole Eggs Fresh eggs for poaching.
  • 2 pieces English Muffins Toasted for structure.
For the Lobster
  • 8 oz Bay Lobster Fresh, or substitute with crab meat.
For the Hollandaise
  • 1 cup Butter Melted for easy incorporation.
  • 3 yolks Egg Yolks Base for hollandaise.
  • 0.5 cup Lemon Juice Use fresh for best taste.
  • 1 tbsp Cajun Spices Adjust to taste.

Equipment

  • Heatproof Bowl
  • Saucepan
  • Toaster
  • Slotted Spoon

Method
 

Step-by-Step Instructions
  1. Prepare the Cajun Hollandaise Sauce by whisking the egg yolks and lemon juice over simmering water, then gradually adding melted butter and spices.
  2. Toast the English muffins until golden brown.
  3. Poach the eggs in gently simmering water for 3-4 minutes.
  4. Assemble the Benedict by placing lobster on muffins, topping with poached eggs and Cajun hollandaise.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 30gProtein: 25gFat: 40gSaturated Fat: 25gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

For best results, use fresh ingredients and careful temperature control when making hollandaise.

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