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Bay Lobster Eggs Benedict with Cajun Hollandaise

Decadent Bay Lobster Eggs Benedict with Cajun Hollandaise

Enjoy a luxurious brunch with Bay Lobster Eggs Benedict featuring a spicy Cajun Hollandaise sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 pieces English Muffins Substitute with croissants or bagels if needed.
  • 8 ounces Bay Lobster Can use crab meat or shrimp as alternatives.
For the Hollandaise Sauce
  • 3 large Egg Yolks No substitutes.
  • 1 cup Butter Can substitute with olive oil for a lighter version.
  • 2 tablespoons Lemon Juice Vinegar can be used as an alternative.
  • 1 teaspoon Cajun Spices Adjust according to your spice preference.
For Poaching
  • 4 large Eggs Fresh eggs are recommended.

Equipment

  • double boiler
  • Saucepan
  • Heatproof bowl
  • toaster
  • slotted spoon

Method
 

Preparation Steps
  1. Make Cajun Hollandaise Sauce: Set up a double boiler and whisk together egg yolks and lemon juice for 3-5 minutes until thick. Add melted butter gradually while whisking until smooth, then stir in Cajun spices and keep warm.
  2. Toast English Muffins: Slice muffins in half and toast until golden brown, about 3-5 minutes.
  3. Poach the Eggs: Bring water to a simmer, create a whirlpool, crack eggs into bowls, and slide into water. Cook for 3-4 minutes until whites are set and yolks are soft.
  4. Assemble the Dish: Place cooked lobster on toasted muffins, add poached eggs, and drizzle with hollandaise sauce. Serve immediately.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 35gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best results, use fresh ingredients and adjust the spice level to taste.

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