Description
A luxurious twist on the classic Eggs Benedict featuring tender bay lobster meat topped with a rich, spicy Cajun hollandaise sauce. This seafood brunch favorite is perfect for a special breakfast or brunch, combining poached eggs, toasted English muffins, and a flavorful blend of Cajun spices for a delightful kick.
Ingredients
Scale
For the Benedict
- 4 large eggs
- 2 English muffins, split and toasted
- 1 tablespoon white vinegar
- 1 cup cooked bay lobster meat, chopped
- 1 tablespoon butter
- Salt and pepper to taste
- 2 tablespoons chopped chives (optional garnish)
For the Cajun Hollandaise
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted and warm
- 1/2 teaspoon Cajun seasoning
- 1/8 teaspoon smoked paprika
- Pinch of cayenne pepper
- Salt to taste
Instructions
- Make the Cajun Hollandaise: In a heatproof bowl over a double boiler or in a blender, whisk together the egg yolks and lemon juice until the mixture thickens and doubles in volume. Slowly drizzle in the warm melted butter while whisking constantly until the sauce becomes smooth and emulsified. Stir in the Cajun seasoning, smoked paprika, cayenne pepper, and a pinch of salt. Keep the hollandaise warm while preparing the rest of the dish.
- Warm the Lobster: Heat a skillet over medium heat and melt 1 tablespoon of butter. Add the chopped lobster meat and warm gently for 1–2 minutes until heated through. Season with salt and pepper to taste. Remove from heat and set aside.
- Poach the Eggs: Fill a saucepan with water and add the white vinegar. Bring the water to a gentle simmer. Crack each egg individually into a small bowl and carefully slide the eggs into the simmering water. Poach the eggs for 3–4 minutes until the whites are set but the yolks remain soft. Use a slotted spoon to remove the eggs and drain them on a paper towel.
- Assemble the Benedict: Place the toasted English muffin halves onto serving plates. Top each half with a spoonful of the warmed lobster meat followed by a poached egg. Generously spoon the Cajun hollandaise sauce over the top of the eggs. Garnish with chopped chives if desired. Serve immediately for the best taste and texture.
Notes
- Bay lobster (or langostino) offers a sweet and tender flavor ideal for this dish; if unavailable, lump crab or chopped shrimp can be used as substitutes.
- For those who enjoy a spicier hollandaise, increase the amount of cayenne pepper to taste.
- Poaching eggs gently is key to achieving the perfect soft yolk, so maintain a gentle simmer.
- Keeping the hollandaise warm but not hot prevents it from curdling before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
