Description
Indulge in this elevated brunch classic—Bay Lobster Eggs Benedict with a bold Cajun Hollandaise. Perfectly poached eggs, buttery lobster, and spicy, creamy sauce over toasted English muffins—restaurant-quality at home in just 30 minutes.
Ingredients
For the Hollandaise Sauce:
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3 large egg yolks
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1 tbsp lemon juice
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1/2 cup unsalted butter, melted
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1 tsp Cajun seasoning
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Salt & pepper, to taste
For the Benedict:
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2 English muffins, split & toasted
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1 cup cooked bay lobster meat (or small shrimp)
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4 large eggs
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1 tbsp white vinegar
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1 tbsp butter (for sautéing)
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Fresh chopped parsley or chives (garnish)
Instructions
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Make the Sauce:
In a double boiler, whisk egg yolks and lemon juice until thick. Slowly whisk in melted butter until thickened. Add Cajun seasoning, salt, and pepper. Keep warm. -
Sauté Lobster:
Melt butter in a skillet. Lightly sauté the lobster until just warmed. Set aside. -
Poach Eggs:
Simmer water with vinegar. Crack eggs into small bowls and slide into water. Poach 3–4 mins. Remove with slotted spoon and drain. -
Assemble:
Place toasted muffins on plates. Top each half with lobster, a poached egg, and Cajun Hollandaise. Garnish with herbs.
Notes
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Swap bay lobster with shrimp or crab if needed.
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Adjust Cajun seasoning to your heat preference.
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Use clarified butter for a silkier hollandaise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch, Breakfast
- Method: Poaching, Sautéing
- Cuisine: American, Cajun Fusion
Nutrition
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 440mg
- Fat: 31g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 320mg
Keywords: Lobster Benedict, Cajun Hollandaise Eggs Benedict, Seafood Eggs Benedict, Gourmet Brunch Recipe