Bay Lobster Eggs Benedict with Cajun Hollandaise is a delicious twist on the classic brunch dish. This recipe combines rich flavors of lobster with the creamy Cajun-style sauce, perfect for a special breakfast or brunch. It’s easy to make and sure to impress your family or guests.
Why Make This Recipe
This recipe is a great choice because it is not only tasty but also brings a touch of elegance to your table. The lobster adds a luxurious feel, while the Cajun Hollandaise sauce gives it a unique kick. Whether you’re celebrating a special occasion or just want to treat yourself, this dish is sure to satisfy your appetite.
How to Make Bay Lobster Eggs Benedict with Cajun Hollandaise
Making Bay Lobster Eggs Benedict is simple and straightforward. Follow the steps below to create this delightful dish.
Ingredients:
- 3 Egg yolks
- 1 cup unsalted butter, melted
- 1 tablespoon lemon juice
- 1 teaspoon Cajun seasoning
- 2 English muffins, split and toasted
- 4 poached eggs
- 1 cup cooked lobster meat
- Chives, for garnish
Directions:
- To make the Cajun Hollandaise, whisk the egg yolks in a bowl until they become thick.
- Gradually add the melted butter while continuously whisking.
- Stir in lemon juice and Cajun seasoning.
- To assemble, place the toasted English muffin halves on a plate.
- Top each half with a poached egg and lobster meat.
- Drizzle the Cajun Hollandaise over the top and garnish with chives.
- Serve immediately.
How to Serve Bay Lobster Eggs Benedict with Cajun Hollandaise
Serve Bay Lobster Eggs Benedict right after making it for the best taste and texture. You can present it on individual plates or a large platter. Add some extra chives or a sprinkle of Cajun seasoning on top for a nice finishing touch.
How to Store Bay Lobster Eggs Benedict with Cajun Hollandaise
If you have leftovers, store the components separately in the fridge. Place the lobster, egg yolks, and hollandaise sauce in airtight containers. Consume within a day for the best flavor. Reheat the lobster gently on the stove or in the microwave before serving again.
Tips to Make Bay Lobster Eggs Benedict with Cajun Hollandaise
- Use fresh lobster for the best taste. If fresh isn’t available, good quality canned lobster will work too.
- Be careful when poaching the eggs. Use simmering water and add a dash of vinegar to help the egg whites hold together.
- Make sure your butter is melted but not too hot when mixing it into the egg yolks, as it can cook the eggs.
Variation
You can change the recipe by using crab instead of lobster. This will still create a delicious benedict with a different flavor profile. Add some sautéed spinach or avocado for additional toppings if you like.
FAQs
Can I make Hollandaise sauce ahead of time?
Yes! You can prepare the sauce ahead and keep it warm in a thermos or in a bowl set over warm water.
What can I substitute for Cajun seasoning?
If you don’t have Cajun seasoning, you can use a mix of paprika, cayenne pepper, garlic powder, and onion powder to achieve a similar flavor.
Can I use another type of bread instead of English muffins?
Yes! You can use any bread you prefer, like bagels or even a thick slice of sourdough, for a different twist on the dish.
Enjoy making and serving this fantastic Bay Lobster Eggs Benedict with Cajun Hollandaise! It’s a delightful way to elevate your brunch experience.
Bay Lobster Eggs Benedict with Cajun Hollandaise
Ingredients
For the Cajun Hollandaise
- 3 whole Egg yolks
- 1 cup unsalted butter, melted Must be melted but not too hot.
- 1 tablespoon lemon juice
- 1 teaspoon Cajun seasoning Can substitute with a homemade mix.
For the main assembly
- 2 whole English muffins, split and toasted
- 4 whole poached eggs Use simmering water and a dash of vinegar.
- 1 cup cooked lobster meat Fresh or good quality canned lobster.
- to taste Chives, for garnish
Instructions
Cajun Hollandaise Preparation
- Whisk the egg yolks in a bowl until they become thick.
- Gradually add the melted butter while continuously whisking.
- Stir in lemon juice and Cajun seasoning.
Assembling the Dish
- Place the toasted English muffin halves on a plate.
- Top each half with a poached egg and lobster meat.
- Drizzle the Cajun Hollandaise over the top and garnish with chives.
- Serve immediately.
