Why Make This Recipe
Bay Lobster Eggs Benedict with Cajun Hollandaise is a delightful twist on a classic breakfast dish. The combination of tender poached eggs, buttery English muffins, and succulent lobster makes for a luxurious yet comforting meal. The Cajun Hollandaise sauce adds a spicy kick, elevating the flavors and making this dish perfect for special occasions or a weekend brunch. If you’re looking to impress your guests or simply treat yourself, this recipe is sure to impress.
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 pound cooked lobster meat, chopped
- 2 tablespoons butter
- 1 tablespoon Cajun seasoning
- 1 cup Hollandaise sauce
Directions
- Bring a pot of water to a simmer and add white vinegar.
- Carefully crack eggs into the simmering water and poach for 3-4 minutes until whites are set and yolks are still runny.
- Meanwhile, in a pan, melt butter over medium heat and add the Cajun seasoning. Stir in the chopped lobster meat until heated through.
- Toast the English muffins until golden brown.
- To assemble, place a toasted muffin half on a plate, spoon some lobster meat on top, then add a poached egg, and drizzle with Hollandaise sauce.
- Serve immediately.
How to Serve Bay Lobster Eggs Benedict with Cajun Hollandaise
Serve your Bay Lobster Eggs Benedict with Cajun Hollandaise on warm plates for a beautiful presentation. You can garnish with fresh herbs like parsley or chives for added color and flavor. This dish pairs well with a side of crispy hash browns or fresh fruit to create a balanced meal.
How to Store Bay Lobster Eggs Benedict with Cajun Hollandaise
It is best to serve this dish fresh; however, if you have leftovers, you can store components separately. Keep the lobster meat and Hollandaise sauce in airtight containers in the refrigerator for up to 2 days. Poached eggs are best enjoyed fresh but can be reheated in warm water briefly if necessary. Toasted English muffins can be stored in a separate bag, but they may lose their crispness.
Tips to Make Bay Lobster Eggs Benedict with Cajun Hollandaise
- Use fresh lobster meat for the best flavor. If you can’t find fresh, high-quality frozen lobster can work as well.
- For a richer Hollandaise sauce, you can add a touch of lemon juice or extra butter.
- Practice poaching eggs before serving to ensure perfect results on the day.
Variation
For a different twist, try adding sautéed spinach or avocado on top of the lobster before adding the poached egg. You can also swap the Cajun seasoning with Old Bay for a different flavor profile.
FAQs
Can I make Hollandaise sauce from scratch?
Yes! Homemade Hollandaise sauce is simple to make using egg yolks, butter, and lemon juice. Just whisk the ingredients together until creamy.
Can I use other types of seafood?
Absolutely! Shrimp, crab, or even sautéed mushrooms can be great substitutes for lobster in this recipe.
Is this recipe suitable for a crowd?
Yes! You can easily scale this recipe up to serve more people by poaching multiple eggs at once and preparing the lobster and Hollandaise sauce in larger quantities.
Bay Lobster Eggs Benedict with Cajun Hollandaise
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A delightful twist on a classic breakfast dish featuring poached eggs, English muffins, and lobster with a spicy Cajun Hollandaise sauce.
Ingredients
- 4 English muffins, halved and toasted
- 8 large eggs
- 1 tablespoon white vinegar
- 1 pound cooked lobster meat, chopped
- 2 tablespoons butter
- 1 tablespoon Cajun seasoning
- 1 cup Hollandaise sauce
Instructions
- Bring a pot of water to a simmer and add white vinegar.
- Carefully crack eggs into the simmering water and poach for 3-4 minutes until whites are set and yolks are still runny.
- Meanwhile, in a pan, melt butter over medium heat and add Cajun seasoning. Stir in the chopped lobster meat until heated through.
- Toast the English muffins until golden brown.
- To assemble, place a toasted muffin half on a plate, spoon some lobster meat on top, then add a poached egg, and drizzle with Hollandaise sauce.
- Serve immediately.
Notes
Use fresh lobster meat for the best flavor. Garnish with fresh herbs like parsley or chives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Poaching and Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 270mg
