Lobster Eggs Benedict
Serves
4
Prep Time
15 min
Cook Time
3 min
Print RecipeIngredients
Hollandaise Sauce
- 2 egg yolks
- 2 tsp (10 mL) lemon juice
- ⅛ tsp (0.5 mL) sugar
- 6 tbsp (90 mL) butter
Eggs Benedict
- 4 eggs
- ½ tbsp (7.5 mL) vinegar (optional)
- 2 whole wheat English muffins
- 2 cooked 1 lb (450 g) lobsters, meat removed
- (about 6 oz/180 g meat)
Instructions
- Step 1
Prepare hollandaise sauce: whisk egg yolks in small microwave-safe bowl. Add lemon juice and sugar; whisk to combine. Melt butter; add to yolk mixture while whisking constantly. Microwave on Medium-High (70% power) for 20 seconds; whisk mixture. Microwave for another 15 seconds; whisk again. Sauce will thicken and turn pale yellow. Cover to keep warm.
- Step 2
Bring 3 inches (8 cm) of cold water to boil. Add vinegar, if desired. Lower heat to reduce water to simmer. One at a time, break each egg into a small dish and gently slip egg into simmering water. Cook until yolks are done as desired, about 3 minutes for soft yolks.
- Step 3
Meanwhile, split English muffins and toast. Divide lobster meat over four English muffin halves.
- Step 4
Remove eggs from water with slotted spoon. Place on paper towel briefly to remove excess water. Set eggs on top of lobster. Spoon about 2 tbsp (30 mL) Hollandaise sauce over each egg.
Tips
- For poached eggs with a compact shape, use fresh eggs and poach in simmering, not boiling, water. Adding vinegar to the poaching water can help to keep the eggs compact.
- If overcooked, hollandaise sauce can curdle. If this happens, gradually whisk curdled sauce into 2 tsp (10 mL) hot water.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 364 |
| Fat | 26 g |
| Saturated Fat | 13 g |
| Trans Fat | 0 g |
| Carbohydrate | 15 g |
| Fibre | 2 g |
| Sugars | 3 g |
| Protein | 19 g |
| Sodium | 504 mg |
