Description
A luxurious twist on classic eggs Benedict featuring tender bay lobster meat and a zesty Cajun hollandaise sauce. This seafood breakfast dish combines perfectly toasted English muffins with buttery lobster, poached eggs, and a creamy, spiced sauce for an indulgent brunch experience.
Ingredients
Scale
Main Ingredients
- 4 English muffin halves, toasted
- 4 large eggs
- 1 tablespoon white vinegar
- 1 cup cooked bay lobster meat, chopped
- 2 tablespoons butter
- 1/2 teaspoon Cajun seasoning
- Salt and pepper to taste
Cajun Hollandaise Sauce
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and warm
- 1/2 teaspoon Cajun seasoning
- Pinch of salt
- Dash of hot sauce (optional)
Instructions
- Prepare the Cajun Hollandaise: In a heatproof bowl set over gently simmering water (double boiler), whisk the egg yolks and lemon juice until the mixture thickens and doubles in volume. Gradually drizzle in the warm melted butter while whisking continuously until the sauce becomes smooth and creamy. Stir in Cajun seasoning, salt, and a dash of hot sauce if desired. Remove from heat and keep warm.
- Cook the lobster: Melt butter in a skillet over medium heat. Add the chopped bay lobster meat and sprinkle with Cajun seasoning. Sauté for 1–2 minutes until the lobster is heated through. Season with salt and pepper to taste. Keep warm.
- Poach the eggs: Bring a medium saucepan of water to a gentle simmer and add white vinegar. Crack each egg into a small bowl and carefully slide it into the water. Poach the eggs for 3–4 minutes until the whites are set but the yolks remain runny. Remove each egg with a slotted spoon and drain on paper towels.
- Assemble the eggs Benedict: Place the toasted English muffin halves on serving plates. Top each half with a generous portion of the warm Cajun lobster meat, then add a poached egg. Spoon over ample Cajun hollandaise sauce. Serve immediately for the best flavor and texture.
Notes
- Use fresh or frozen lobster tails if bay lobster is unavailable.
- Substitute lobster with shrimp or crab for variation.
- Hollandaise sauce is best served fresh but can be gently reheated over low heat for leftovers.
