I can only take credit for the hollandaise sauce and cooking the lobster for this dish. This was my Mother’s Day breakfast in bed last year- it makes motherhood seem particularly decadent! This is a really easy dish to prepare, and you can, as I did, do a good portion of the prep the night before. I made my go-to “blender hollandaise” and substituted toasted Ciabatta bread for the standard English muffin. You can certainly add some greenery – I have made this with some wilted spinach, fresh arugula, or you could add a nice slice of oven roasted tomato. I didn’t want to get too bossy or complicate things since I was not actually preparing the final dish. I had two slices of bacon served with my benedict – they could also be put right on the toast. This is a great special occasion brunch item that is sure to please whomever you deem deserving. (Serves 2).
- 4 Large Eggs
- 1 Lb. Cooked Lobster Meat – chopped (at room temperature)
- 4 Slice Ciabatta (or your favorite bread or muffin) – toasted
- 1/4- 1/3 Cup Hollandaise Sauce (see below)
- Optional Additions: Wilted Spinach, Fresh Arugula, Roasted or Fresh Tomato, Cooked Bacon
For the Hollandaise Sauce:
- 3 Egg Yolks
- 2 TBS. Lemon Juice
- 1/2 Stick Unsalted Butter
- 1/2 tsp. Salt
- Pinch of Cayenne Pepper (optional)
Combine egg yolks, lemon juice, salt, and cayenne in a blender; blend until combined. In a small saucepan, heat butter until bubbling, but do not allow to burn.With the lid on, turn the blender to medium speed; remove the blender lid insert, and, in a slow, steady stream, add butter to blender. It is important that the hot butter be added slowly so that it cooks the eggs in the sauce.
To Assemble the Benedict:
Toast the bread or muffins and set aside. Poach the eggs (I use an egg poacher, but that’s not necessary). Place the toasted bread on serving plates and top with greens or any other optional toppings. Add eggs. Top eggs with chopped lobster and pour hollandaise sauce. Serve immediately.