Beschreibung
This lobster eggs benedict recipe features poached eggs, succulent lobster, and rich hollandaise sauce on toasted English muffins.
Zutaten
Skala
- 2 English muffins, split
- 4 large eggs
- 1 cup cooked lobster meat, chopped
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
Anweisungen
- Toast the English muffins until golden brown.
- In a pot, bring water to a simmer.
- Crack each egg into a small cup and gently slide into the simmering water.
- Poach the eggs for about 3-4 minutes until the whites are set.
- Meanwhile, melt the butter in a saucepan over low heat.
- Whisk the egg yolks and lemon juice in a bowl until pale.
- Slowly drizzle in the melted butter while whisking until thickened.
- Season the hollandaise sauce with salt and pepper.
- Place the lobster meat on the toasted muffins.
- Top each with a poached egg and drizzle with hollandaise sauce.
Notes
- Use fresh lobster for the best flavor.
- Adjust the hollandaise thickness by adding water.
- Serve immediately for best results.
- Prep Time: 15 minutes
- Kochen Zeit: 10 minutes
- Kategorie: Breakfast
- Methode: Poaching
- Küche: American
Ernährung
- Portionsgröße: 1 serving
- Kalorien: 450
- Zucker: 1g
- Natrium: 750mg
- Fett: 35g
- Gesättigte Fettsäuren: 20g
- Ungesättigte Fette: 10g
- Trans Fat: 0g
- Kohlenhydrate: 20g
- Faser: 2g
- Protein: 25g
- Cholesterin: 300mg
Keywords: lobster, eggs benedict, breakfast, brunch, hollandaise