Description
A luxurious twist on the classic breakfast dish with fresh bay lobster and Cajun hollandaise sauce.
Ingredients
- 2 English muffins
- 4 large eggs
- 1 cup cooked bay lobster meat, chopped
- 1 cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Toast the English muffin halves until golden brown.
- In a pot of simmering water, poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
- In a separate saucepan, melt the unsalted butter over low heat.
- In a bowl, whisk together the egg yolks, lemon juice, and Cajun seasoning. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens.
- Assemble the dish by placing the toasted muffin halves on a plate, topping each half with lobster meat, a poached egg, and a generous drizzle of the Cajun hollandaise sauce.
- Season with salt and pepper to taste, and garnish with fresh parsley. Serve immediately.
Notes
Use fresh bay lobster for the best taste. Don’t overcook the poached eggs for runny yolks.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Poaching and Toasting
- Cuisine: American