Description
A delicious twist on classic eggs benedict using lobster.
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 1 cup cooked lobster meat, chopped
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1 cup hollandaise sauce
- Salt and pepper to taste
Instructions
- Toast the English muffins until golden brown.
- In a saucepan, melt butter and add lobster meat. Cook for 2-3 minutes.
- In a separate pot, poach the eggs in simmering water for about 3 minutes.
- Place the toasted muffins on plates, top with lobster, and then an egg.
- Drizzle hollandaise sauce over each egg.
- Season with salt, pepper, and lemon juice.
Notes
- Use fresh lobster for the best flavor.
- Hollandaise sauce can be prepared ahead of time.
- Serve immediately for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching and sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg
Keywords: lobster, eggs benedict, recipe, breakfast