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Bay Lobster Eggs Benedict with Spicy Cajun Hollandaise

Elevate your brunch game with this luxurious Bay Lobster Eggs Benedict topped with a creamy, spicy Cajun hollandaise sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Eggs Benedict
  • 4 large large eggs Fresh eggs are best for poaching.
  • 2 pieces English muffins, split and toasted Use fresh muffins for the best texture.
  • 8 oz. bay lobster meat Feel free to substitute with crab, shrimp, or smoked salmon.
  • to taste Fresh chives, for garnish Chopped chives add a nice fresh flavor and color.
For the Spicy Cajun Hollandaise
  • 3 large egg yolks Use fresh egg yolks for a rich flavor.
  • 1 tablespoon lemon juice Fresh lemon juice is recommended.
  • 1/2 cup unsalted butter, melted Butter adds richness to the sauce.
  • 1 teaspoon Cajun seasoning Adjust to taste for desired spiciness.
  • to taste Salt and pepper Season to your preference.

Method
 

Preparation of Hollandaise
  1. In a mixing bowl, whisk together egg yolks and lemon juice until the mixture is pale.
  2. Slowly drizzle in the melted butter while continuously whisking until the sauce thickens.
  3. Stir in Cajun seasoning, salt, and pepper. Set aside.
Poaching the Eggs
  1. Bring a pot of water to a gentle simmer and add a splash of vinegar.
  2. Crack each egg into a small bowl and gently slide them into the simmering water.
  3. Cook for about 3-4 minutes until the whites are set and the yolks remain runny.
Assembly
  1. Place the toasted English muffins on plates and top each half with a generous amount of bay lobster.
  2. Gently place a poached egg on each muffin half.
  3. Drizzle with spicy Cajun hollandaise and sprinkle with chopped chives.

Notes

If the poached eggs don't come out perfect, remember that the hollandaise can camouflage any imperfections. Warming the plates before serving helps to keep everything toasty. Store-bought hollandaise can save time but consider adding your own Cajun spice.