Directions
- Make the Cajun Hollandaise: In a heatproof bowl, whisk egg yolks and lemon juice until creamy and pale. Place over a gentle simmer (double boiler) and slowly drizzle in melted butter while whisking constantly. Stir in Cajun seasoning, smoked paprika, salt, and optional cayenne. Keep warm over low heat while assembling the benedict.
- Poach the Eggs: Fill a saucepan with water, add vinegar, and bring to a gentle simmer. Create a gentle whirlpool and crack eggs one at a time into the center. Cook for 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
- Toast & Layer the Base: Place toasted English muffin halves on plates. Optional: layer a small handful of arugula on each half for a fresh bite. Top with warm lobster meat, distributing evenly.
- Top with Poached Eggs: Gently nestle poached eggs on top of the lobster. The oozy yolk will mingle with the rich seafood, creating that decadent brunch experience everyone loves.
- Drizzle & Garnish: Spoon the warm Cajun hollandaise over the eggs. Sprinkle with chopped chives, crushed red pepper, or extra paprika for color and added flavor. Serve immediately while warm.
Recipe Details
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Difficulty: Medium
Variations & Substitutions
- Swap lobster for crab meat or shrimp for a different seafood twist.
- Use baby spinach instead of arugula for a milder green layer.
- Add a few slices of avocado for creaminess and visual appeal.
- For a lighter hollandaise, substitute half the butter with Greek yogurt and whisk gently over low heat.
Serving Suggestions
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