Description
A delicious twist on the classic eggs benedict featuring lobster.
Ingredients
Scale
- 2 English muffins, split
- 4 large eggs
- 1 cup cooked lobster meat, chopped
- 1/2 cup hollandaise sauce
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Toast the English muffins until golden brown.
- Melt butter in a skillet over medium heat.
- Add lobster meat and sauté until heated through.
- In a separate pot, bring water to a simmer and poach the eggs for 3-4 minutes.
- Place a toasted muffin half on a plate, top with sautéed lobster, and a poached egg.
- Drizzle hollandaise sauce over the top.
- Garnish with chopped chives, salt, and pepper.
Notes
- Use fresh lobster for best flavor.
- Hollandaise sauce can be made ahead and warmed gently.
- Adjust cooking time for poached eggs to your preference.
- 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: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg
Keywords: lobster eggs benedict recipe, eggs benedict, seafood breakfast