Bay Lobster Eggs Benedict with Cajun Hollandaise

why make this recipe

Bay Lobster Eggs Benedict with Cajun Hollandaise is a delicious twist on the classic brunch dish. This recipe combines tender poached eggs with flavorful chunks of lobster, all drizzled with a spicy, creamy hollandaise sauce. It’s perfect for special occasions or a splurge-worthy breakfast at home. The combination of rich flavors makes this dish a standout, and it’s a great way to impress family and friends.

how to make Bay Lobster Eggs Benedict with Cajun Hollandaise

Ingredients:

• 4 English muffins, halved and toasted
• 8 large eggs
• 1 tablespoon white vinegar
• 1 cup cooked lobster meat, chopped
• 1 tablespoon Cajun seasoning
• 1/2 cup unsalted butter
• 3 large egg yolks
• 1 tablespoon lemon juice
• Salt and pepper to taste

Directions:

1. To make the Cajun Hollandaise, melt the butter in a saucepan and keep it warm. In a medium bowl, whisk the egg yolks and lemon juice until the mixture is pale and thick. Place the bowl over a saucepan of simmering water and slowly drizzle the warm butter into the bowl, whisking constantly until the sauce thickens. Stir in the Cajun seasoning, salt, and pepper. Remove from heat.

2. In a large saucepan, bring water to a gentle simmer, then add the vinegar. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and let them drain.

3. To assemble, place a toasted half of an English muffin on a plate, top it with lobster meat, then add a poached egg, and drizzle with the Cajun Hollandaise. Serve immediately.

how to serve Bay Lobster Eggs Benedict with Cajun Hollandaise

Serve Bay Lobster Eggs Benedict warm, right after assembling. You can add fresh herbs like chives or parsley on top for a bright touch. This dish pairs well with a side of fresh fruit or a light salad for a more balanced meal.

how to store Bay Lobster Eggs Benedict with Cajun Hollandaise

This dish is best enjoyed fresh, but if you have leftovers, store them in the fridge in an airtight container for up to a day. You may want to reheat the lobster and hollandaise before serving again. Poached eggs don’t store well, so it’s best to make them fresh if you want to enjoy this dish again.

tips to make Bay Lobster Eggs Benedict with Cajun Hollandaise

• Be careful when poaching the eggs; using a gentle simmer helps them keep their shape.
• You can adjust the level of Cajun seasoning according to your taste.
• If you love extra spice, consider adding a dash of hot sauce to your hollandaise sauce.

variation

For a different take, try using crab meat instead of lobster. You can also add sautéed spinach or avocado for more flavor and nutrition.

FAQs

1. Can I use frozen lobster meat?
Yes, you can use frozen lobster meat. Just make sure to thaw it properly before using it in the recipe.

2. Is there a substitute for Cajun seasoning?
If you don’t have Cajun seasoning, you can mix paprika, cayenne pepper, garlic powder, and onion powder for a similar flavor.

3. How can I make this recipe vegetarian?
To make a vegetarian version, you can skip the lobster and top the eggs with sautéed vegetables or avocado instead.

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