Description
Mediterranean-inspired Bay Lobster Eggs Benedict brings coastal charm to breakfast with its luxurious Cajun-spiced hollandaise. Succulent lobster nestled on toasted english muffin creates a gourmet morning experience you’ll savor with each rich, spicy bite.
Ingredients
Scale
Main Protein:
- 2 bay lobster tails
Eggs and Dairy:
- 3 large egg yolks
- ½ cup (113 grams) unsalted butter, melted
- 1 tablespoon (15 milliliters) lemon juice
Seasonings and Spices:
- ½ teaspoon Cajun seasoning
- 1 pinch cayenne pepper
- Salt to taste
Instructions
- Prepare a saucepan with approximately 1 inch (2.5 centimeters) of water, heating it to a gentle simmer over medium heat.
- In a heatproof bowl positioned above the simmering water, vigorously whisk egg yolks with freshly squeezed lemon juice until well combined.
- Position the bowl over the water, ensuring the bottom does not touch the liquid, and continuously whisk the mixture until it begins to thicken and become slightly creamy, approximately 2-3 minutes.
- Gradually incorporate melted butter into the egg mixture, whisking constantly to create a smooth, velvety hollandaise sauce.
- Infuse the sauce with Cajun seasoning, cayenne pepper, and a pinch of salt, stirring thoroughly to distribute the spices evenly.
- Remove the hollandaise from heat and set aside, keeping it warm.
- Fill a large skillet with water and bring to a gentle simmer, then add white vinegar to help the egg whites coagulate.
- Carefully crack each egg into individual small bowls or ramekins to prepare for poaching.
- Gently slide each egg into the simmering water, cooking for 3-4 minutes until the whites are set but the yolks remain delicately runny.
- Toast English muffin halves until golden and crisp.
- Arrange toasted muffin halves on serving plates and top each with a generous portion of shredded bay lobster meat.
- Extract poached eggs using a slotted spoon, allowing excess water to drain, and place one egg atop the lobster on each muffin half.
- Generously drizzle the spicy Cajun hollandaise over the poached eggs.
- Sprinkle finely chopped fresh chives across the dish and season with salt and freshly ground black pepper to enhance the flavors.
- Serve the Bay Lobster Eggs Benedict immediately while hot and enjoy the luxurious combination of textures and flavors.
Notes
- Master the art of whisking constantly during hollandaise preparation to achieve a smooth, velvety sauce without curdling.
- Use fresh, high-quality bay lobster meat for an exceptional flavor profile that elevates this classic breakfast dish.
- Maintain water at a gentle simmer when poaching eggs to ensure perfectly soft whites and runny golden yolks.
- Select a heatproof bowl that fits snugly over the saucepan to create an ideal double-boiler effect for hollandaise.
- Add a splash of vinegar to poaching water to help egg whites coagulate quickly and maintain a neat, compact shape.
- Serve immediately after assembling to enjoy the optimal temperature and textural contrast between warm lobster, crisp muffin, and silky sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Lunch
- Method: Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 2
- Calories: 475 kcal
- Sugar: 0.2 g
- Sodium: 380 mg
- Fat: 48 g
- Saturated Fat: 29 g
- Unsaturated Fat: 15 g
- Trans Fat: 1.5 g
- Carbohydrates: 1.5 g
- Fiber: 0.1 g
- Protein: 5 g
- Cholesterol: 340 mg