Bay Lobster Eggs Benedict with Cajun Hollandaise 🥚🦞
Brunch like a boss with this bold coastal classic remix!

📝 Ingredients :

2 split English muffins (toasted)

4 large eggs (poached)

1 cup cooked bay lobster meat (chopped or whole)

1 cup baby arugula (optional, for layering)

1 tbsp white vinegar (for poaching)

For the Cajun Hollandaise Sauce:

3 egg yolks

1/2 cup unsalted butter (melted)

1 tbsp lemon juice

1 tsp Cajun seasoning

1/4 tsp smoked paprika

Salt to taste

Pinch of cayenne (optional)

🍽️ How to Make It :

1️⃣ Whip Up the Cajun Hollandaise:

In a heatproof bowl, whisk egg yolks and lemon juice until creamy. Slowly whisk in melted butter over low heat. Add Cajun seasoning, paprika, salt, and a pinch of cayenne for a smoky southern twist that’s brunch table gold.

2️⃣ Poach Those Eggs Like a Pro:

Add vinegar to simmering water and swirl gently. Crack in eggs and poach 3–4 minutes until whites are set. This easy brunch win delivers that oozy yolk magic every time.

3️⃣ Toast & Layer the Base:

Toast English muffins until golden and place a small handful of arugula on each half (optional). Add warm lobster meat right on top for a next-level brunch stack that screams seafood elegance.

4️⃣ Top with Poached Eggs:

Gently place poached eggs over the lobster. The perfectly runny yolk adds a creamy bite explosion with every forkful.

5️⃣ Drizzle & Garnish Like a Boss:

Spoon over that bold Cajun hollandaise and sprinkle with chives or crushed red pepper. Serve hot for a restaurant-style brunch at home.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 2
Calories: ~480 per serving | Protein: ~28g per serving