Seaside Farm Benedict Recipe

In a small saucepan, melt the 1 cup unsalted butter over low heat until fully melted but not bubbling. Add the crushed garlic, thyme sprigs and lemon zest. Maintain on the lowest heat to infuse for 5 minutes; do not simmer. Remove garlic and thyme with a slotted spoon.

Place the cooked lobster meat into a shallow heatproof bowl or small saucepan. Pour the warm infused butter over the lobster so it is just submerged. Season with 1 tsp sea salt and 1 tsp freshly ground black pepper. Keep warm at very low heat (or in a 175°F / 80°C oven) for up to 10 minutes to poach gently and warm through. Reserve until assembly.

Set a small heatproof bowl over a saucepan of barely simmering water (double boiler). Ensure the bowl doesn't touch the water. Whisk the 4 egg yolks and 2 tablespoons lemon juice together until slightly thickened and pale, about 1–2 minutes.

Continue whisking constantly while very slowly drizzling in the 3 oz warm melted butter, starting drop by drop until the emulsion forms, then in a thin steady stream. If the sauce becomes too thick, whisk in up to 1 tsp warm water to reach a smooth pourable consistency.

Season the hollandaise with a pinch of cayenne and 1 tsp sea salt. Keep the sauce warm (off heat) in a thermos or over the warm water with the heat turned off. Taste and adjust lemon or salt if needed.

Prep tomatoes and spinach

Slice the 2 Backyard Farms tomatoes into 1/4-inch thick rounds. In a skillet over medium heat, add 1 tablespoon olive oil and sauté the 3 cups spinach with a pinch of the 1 tsp salt and 1 tsp black pepper until just wilted, about 1–2 minutes. Remove from heat and keep warm.

Grill English muffins and tomatoes

Split and lightly toast or grill the 2 English muffins until golden. Grill or pan-sear the tomato slices for about 1 minute per side until they have light char marks and are warmed through.

Poach the eggs

Bring a wide shallow sauté pan of water to a gentle simmer (large visible bubbles avoided). Add 1 tablespoon white vinegar. Crack each egg into a small cup. Create a gentle whirlpool in the water and slip an egg in; poach 3–3½ minutes for a soft runny yolk. Remove with a slotted spoon and drain briefly on paper towel. Repeat for remaining eggs. Keep eggs warm in a shallow bowl in warm water if necessary.

Warm lobster before plating

If lobster has cooled, return the butter-poached lobster (in its butter) to low heat for 1–2 minutes to warm through, then drain briefly (reserve a spoonful of the butter to finish the plate). Chop lobster into large bite-size pieces if required.

Assemble

Place toasted English muffin halves on plates. Top each half with a grilled tomato slice, a small nest of wilted spinach, then distribute the warm lobster evenly (about 3 oz lobster per serving half, 6 oz per full serving). Gently place a poached egg on top of each mound. Spoon warm hollandaise over each egg and lobster (about 2–3 tablespoons per egg). Drizzle a teaspoon of the reserved poaching butter over each plate for shine and flavor.

Finish & serve

Garnish with chopped fresh chives, a grind of black pepper and an optional lemon wedge. Serve immediately so yolks remain runny and hollandaise is warm.