Description
Bay Lobster Eggs Benedict with Cajun Hollandaise is an elegant and decadent brunch dish that takes the classic eggs benedict to the next level. It features tender, succulent bay lobster atop a toasted English muffin, crowned with a perfectly poached egg and drizzled with a rich, creamy Cajun-spiced hollandaise sauce. This luxurious dish is perfect for special occasions, holiday brunches, or whenever you want to treat yourself to an unforgettable breakfast experience!
Ingredients
For the Eggs Benedict:
- 1 lb bay lobster meat, cooked and chopped (or substitute with lobster tails)
- 4 large eggs (for poaching)
- 2 English muffins, halved and toasted
- 2 tablespoons unsalted butter (for sautéing lobster)
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- Fresh chives or parsley, chopped (for garnish)
For the Cajun Hollandaise Sauce:
- 3 large egg yolks
- ½ cup unsalted butter, melted and warm
- 1 tablespoon lemon juice
- 1 teaspoon Cajun seasoning (adjust to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional for extra heat)
- Salt to taste
Instructions
Step 1: Prepare the Cajun Hollandaise Sauce
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Set Up a Double Boiler:
- Fill a medium saucepan with 1-2 inches of water and bring it to a simmer.
- Place a heatproof bowl over the saucepan (ensure the bottom of the bowl doesn’t touch the water).
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Whisk the Egg Yolks:
- In the bowl, whisk the egg yolks with lemon juice until smooth.
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Slowly Add the Butter:
- Gradually drizzle in the warm melted butter while whisking continuously.
- Continue whisking until the sauce thickens and becomes creamy.
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Season the Hollandaise:
- Stir in the Cajun seasoning, smoked paprika, cayenne pepper (if using), and salt to taste.
- Remove from heat and keep warm.
Step 2: Sauté the Lobster Meat
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Heat the Butter:
- In a small skillet, melt 2 tablespoons of unsalted butter over medium heat.
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Warm the Lobster Meat:
- Add the cooked bay lobster meat and sauté for 2-3 minutes until heated through.
- Squeeze in a bit of lemon juice and season with salt and black pepper to taste.
- Remove from heat and set aside.
Step 3: Poach the Eggs
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Prepare the Water:
- Fill a saucepan with about 3 inches of water and bring to a gentle simmer.
- Add a splash of white vinegar (optional, helps the egg whites set).
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Poach the Eggs:
- Crack each egg into a small bowl.
- Swirl the water gently with a spoon to create a vortex, then carefully slide each egg into the center.
- Poach for about 3-4 minutes for a runny yolk, or longer for a firmer yolk.
- Remove the eggs with a slotted spoon and drain on paper towels.
Step 4: Assemble the Eggs Benedict
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Toast the English Muffins:
- Toast the English muffin halves until golden and crispy.
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Layer the Ingredients:
- Place the toasted English muffin halves on serving plates.
- Divide the sautéed lobster meat evenly over each muffin half.
- Carefully place a poached egg on top of the lobster.
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Drizzle with Hollandaise:
- Generously spoon the warm Cajun hollandaise sauce over each poached egg.
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Garnish and Serve:
- Garnish with chopped fresh chives or parsley for a pop of color.
- Serve immediately and enjoy the luxurious, flavorful layers of this elegant dish!
Notes
- Use Fresh Lobster: Fresh, high-quality bay lobster meat enhances the flavor and texture of the dish.
- Mastering Hollandaise: Whisk continuously while adding butter to prevent the sauce from breaking.
- Poaching Perfection: Use the vortex method for neatly poached eggs with firm whites and runny yolks.
- Spice Level: Adjust the amount of Cajun seasoning and cayenne pepper according to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: French-American Fusion, Brunch