Bay Lobster Eggs Benedict with Cajun Hollandaise
An exquisite dish of poached eggs on toasted English muffins layered with lobster medallions and topped with a rich Cajun hollandaise, perfect for a luxurious breakfast or brunch.
Servings: 4 servings
Calories: 500kcal
Ingredients
For the Benedict
- 8 large eggs Fresh and vibrant, essential for poaching.
- 4 pieces English muffins, halved and toasted Provides a delightful crunch.
- 1-2 cups fresh arugula or baby spinach Introduces a peppery note.
- 8 pieces bay lobster tail Sweet and tender, from about 4 tails.
- 1 tbsp white vinegar Essential for poaching eggs.
- Chopped fresh chives, for garnish Adds color and oniony flavor.
- Smoked paprika or cayenne pepper, for garnish For richness or heat.
- Optional: microgreens A delicate garnish.
For the Cajun Hollandaise
- 3 large egg yolks Rich and creamy, backbone of the sauce.
- 1/2 cup melted unsalted butter (preferably clarified) Adds indulgent richness.
- 1 tbsp lemon juice Balances the richness.
- 1/2 tsp Cajun seasoning Infuses spice blend.
- 1 pinch cayenne pepper Adds a touch of heat.
- Salt, to taste Enhances all flavors.
Instructions
Preparation
- Boil a pot of salted water. Add the lobster tails and cook until bright red and fully cooked, about one minute per ounce. Remove, cool, and slice into medallions.
- In a blender, combine egg yolks and lemon juice. Blend until frothy. Gradually stream in melted butter while blending until thick. Add Cajun seasoning, cayenne pepper, and salt. Keep warm.
Cooking
- Simmer water with vinegar to poach eggs. Create a whirlpool, crack each egg in, and poach for 3-4 minutes. Drain on paper towels.
- Toast English muffin halves until golden.
Assembly
- Layer arugula or spinach on muffin halves, top with lobster medallions, poached eggs, and drizzle with hollandaise.
- Garnish with chives, smoked paprika or cayenne, and optional microgreens.
Notes
For perfect poached eggs, keep water at a gentle simmer. Experiment with Cajun seasoning and cayenne for flavor. Leftovers are best enjoyed fresh, but hollandaise can be refrigerated for 1-2 days.