Description
Bay Lobster Eggs Benedict with Cajun Hollandaise is not just a dish; it’s an experience that elevates the classic Eggs Benedict to a new level of gastronomic delight. The tender, succulent slices of bay lobster paired with a creamy and slightly spicy Cajun hollandaise sauce provide a luxurious twist to this beloved breakfast staple. This dish combines the richness of the sea with bold Cajun flavors, creating a perfect balance that’s both indulgent and comforting.Perfect for a sophisticated brunch or a special morning treat, this recipe promises to impress and satisfy. The combination of soft-poached eggs, crisp English muffins, and rich hollandaise enhanced with a hint of Cajun spice makes every bite a celebration of flavor and texture. Garnished with fresh chives, this dish not only tastes divine but also presents beautifully, making it a surefire hit for any occasion.
Ingredients
For the Cajun Hollandaise:
3 large egg yolks
1 tablespoon water
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
1 teaspoon Cajun seasoning
Salt and pepper, to taste
For the Eggs Benedict:
4 English muffins, split and toasted
8 slices cooked bay lobster meat
8 poached eggs
Cajun Hollandaise sauce
Chopped fresh chives, for garnish
Instructions
Prepare the Cajun Hollandaise:
In a heatproof bowl, whisk together the egg yolks, water, and lemon juice.
Set the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the mixture begins to thicken.
Slowly drizzle in the melted butter, whisking constantly, until the sauce is smooth and thickened.
Stir in the Cajun seasoning, salt, and pepper. Remove from heat and keep warm.
Assemble the Eggs Benedict:
Place toasted English muffin halves on plates.
Top each muffin half with a slice of cooked bay lobster meat.
Carefully place a poached egg on each lobster slice.
Generously spoon the Cajun Hollandaise sauce over the eggs.
Garnish with chopped fresh chives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes