Bay Lobster Eggs Benedict with Cajun Hollandaise

Brunch is not just a meal; it’s an experience—a lazy, indulgent escape from the daily grind. And what better way to elevate this beloved mealtime than by adding a touch of luxury and a dash of spice? Today, we’re diving into the delightful world of Bay Lobster Eggs Benedict with a Cajun Hollandaise sauce, a dish that promises to transform your brunch into an extraordinary affair.

Ingredients:

Before we start cooking, let’s make sure we have all the necessary ingredients:

• For the Eggs Benedict:
  • 4 large eggs
  • 2 English muffins, split and toasted
  • 8 ounces cooked bay lobster meat, shredded
  • 2 tablespoons white vinegar
  • Fresh chives, chopped (for garnish)
  • Salt and pepper to taste
• For the Cajun Hollandaise:
  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon Cajun seasoning
  • Pinch of cayenne pepper
  • Salt to taste

Directions:

Now that our ingredients are ready, let’s cook:

1. Prepare the Cajun Hollandaise:
   • Start by filling a saucepan with about an inch of water and bring it to a simmer over medium heat.
   • In a heatproof bowl that fits snugly over the saucepan, whisk together the egg yolks and lemon juice.
   • Place the bowl over the simmering water, ensuring the bottom doesn’t touch the water. Whisk constantly until the mixture begins to thicken (2-3 minutes).
   • Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and smoothens.
   • Stir in the Cajun seasoning, cayenne pepper, and a pinch of salt. Remove from heat and set aside.
2. Poach the Eggs:
   • Fill a large skillet with water and bring to a gentle simmer. Add the vinegar.
   • Crack each egg into a small bowl or ramekin. Gently slide the eggs into the simmering water, one at a time.
   • Poach the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny.
3. Assemble the Eggs Benedict:
   • Place a toasted English muffin half on each plate. Top each with shredded bay lobster meat.
   • Using a slotted spoon, remove the poached eggs from the water, draining any excess. Place an egg on top of the lobster on each muffin half.
   • Drizzle generously with the Cajun Hollandaise.
   • Garnish with chopped fresh chives, and season with salt and pepper to taste.

Serving:

Serve the Bay Lobster Eggs Benedict with Cajun Hollandaise immediately to savor the rich flavors and creamy texture. This dish not only looks impressive but also brings a spicy, luxurious twist to your brunch table.

Cook’s Notes:

• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2

Eggs Benedict has always been a staple of brunch menus, but when paired with the delicate sweetness of bay lobster and the vibrant kick of Cajun spices, it reaches new heights. Whether it’s a special occasion or you simply want to spoil yourself and your loved ones, this recipe promises a brunch experience like no other. Enjoy the indulgence!