Lobster Eggs Benedict

Serves 4
Prep Time 15 min
Cook Time 3 min
Lobster and eggs, a winning recipe! If lobsters aren’t readily available where you live, substitute peameal or back bacon, or ham.

Ingredients

  • 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.

Nutrition Facts

Per serving
Calories364
Fat26 g
Saturated Fat13 g
Trans Fat0 g
Carbohydrate15 g
Fibre2 g
Sugars3 g
Protein19 g
Sodium504 mg