Bay Lobster Eggs Benedict with Cajun Hollandaise
Introduction
Brunch just got a major upgrade with this Bay Lobster Eggs Benedict. Tender lobster meat, perfectly poached eggs, and a rich, spicy Cajun hollandaise sauce make every bite a decadent coastal experience. With a touch of smoky paprika and a hint of cayenne, this recipe balances indulgence and bold flavor. Quick enough for a weekend treat yet elegant enough to impress guests, this eggs benedict remix brings restaurant-quality brunch vibes straight to your table.
Ingredients
For the Benedict:
- 2 English muffins, split and toasted
- 4 large eggs, poached
- 1 cup (150 g) cooked bay lobster meat, chopped or whole
- 1 cup (30 g) baby arugula (optional, for layering)
- 1 tbsp (15 ml) white vinegar, for poaching eggs
For the Cajun Hollandaise Sauce:
- 3 large egg yolks
- ½ cup (115 g) unsalted butter, melted
- 1 tbsp (15 ml) lemon juice
- 1 tsp (2 g) Cajun seasoning
- ¼ tsp (1 g) smoked paprika
- Salt, to taste
- Pinch of cayenne pepper (optional)
Directions
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