Lobster Eggs Benedict Recipe
traditional benedict topped with maine lobster, canadian bacon, & a fresh dill hollandaise sauce, served with breakfast potatoes
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Ingredients
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Lobster Eggs Benedict
Method
Preparation Instructions
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens. Slowly drizzle in melted butter while whisking until fully combined. Stir in fresh dill and set aside.
Poach the Eggs
In the same skillet, add water and white vinegar. Bring to a gentle simmer. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with remaining eggs. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Toast the English Muffins
Split the English muffins and toast them until golden brown.
Assemble the Benedict
On each toasted muffin half, layer a slice of Canadian bacon, a generous portion of lobster meat, and a poached egg. Drizzle with the dill hollandaise sauce. Season with salt and black pepper to taste.