Description
A luxurious breakfast dish featuring poached eggs, tender bay lobster, and a spicy Cajun hollandaise sauce served over toasted English muffins.
Ingredients
Scale
- 3 large egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted
- 2 English muffins
- 4 poached eggs
- Cooked lobster meat
- Cajun spices
Instructions
- Prepare the hollandaise sauce: In a medium-sized mixing bowl, whisk together the egg yolks and lemon juice over simmering water until thickened, about 3-5 minutes.
- Incorporate the melted butter while constantly whisking until smooth; add warm water if needed.
- Season to taste with Cajun spices.
- Toast the English muffins to a golden brown.
- Poach the eggs in simmering water for 3-4 minutes.
- Assemble by placing toasted muffins on plates, topping with a poached egg, lobster meat, and hollandaise.
Notes
Practice poaching eggs for perfect texture, and make the hollandaise in advance to save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 1g
- Sodium: 500mg
- Fat: 37g
- Saturated Fat: 19g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 270mg
Keywords: eggs benedict, lobster recipe, brunch, hollandaise, cajun cooking