Easy Lobster Eggs Benedict with Cajun Hollandaise
This lobster eggs benedict recipe takes your breakfast game to a luxurious level with an easy Cajun twist.
Servings: 2 servings
Ingredients
- 2 English muffins, split and toasted
- 4 large eggs
- 2 tsp white vinegar
- 8 oz cooked bay lobster meat
- 1 tbsp butter
- 1/2 tsp Cajun seasoning
- 2 egg yolks
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, melted and warm
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- In a small skillet, sauté lobster in 1 tbsp butter and Cajun seasoning until warmed through. Set aside.
- To make the hollandaise, whisk egg yolks and lemon juice over a double boiler until thickened.
- Gradually whisk in warm melted butter until sauce is smooth. Season with paprika, salt, and pepper. Keep warm.
- In a saucepan, bring water and vinegar to a gentle simmer. Poach eggs for 3-4 minutes until whites are set.
- Place toasted English muffin halves on plates. Top each with lobster, then a poached egg.
- Spoon Cajun hollandaise over the top and sprinkle with fresh chives.