Bay Lobster Eggs Benedict with Cajun Hollandaise
A delicious twist on the classic brunch dish featuring rich lobster and a creamy Cajun-style sauce.
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.
Notes
Serve right after making for the best taste and texture. Store components separately in airtight containers in the fridge if leftovers occur, and consume within a day.