Description
A delicious twist on the classic brunch dish featuring tender poached eggs and flavorful lobster, drizzled with a spicy 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
Instructions
- 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 pale and thick. Place over simmering water and slowly drizzle in the warm butter while whisking constantly until thickened. Stir in Cajun seasoning, salt, and pepper, then remove from heat.
- In a large saucepan, bring water to a gentle simmer and add vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon and drain.
- To assemble, place a toasted English muffin half on a plate, top with lobster meat, add a poached egg, and drizzle with Cajun hollandaise. Serve immediately.
Notes
For a brighter touch, add fresh herbs like chives or parsley on top. Pair with fresh fruit or a light salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Poaching and Assembling
- Cuisine: American