Lobster Eggs Benedict

Ingredients (Serves 2)

For the Benedict

• 2 English muffins, split and toasted
• 200 g cooked lobster meat, chopped
• 2 handfuls arugula (rocket)
• 4 eggs
• 1 tbsp white vinegar (for poaching)

For the Hollandaise Sauce

• 3 egg yolks
• 120 g unsalted butter, melted
• 1 tbsp lemon juice
• Salt and black pepper
• Pinch of paprika or cayenne pepper

Garnish

• Chopped chives
• Paprika

Instructions

1. Toast the English muffins until golden.
2. Place a layer of arugula on each muffin half, then top with the lobster meat.
3. Poach the eggs in gently simmering water with vinegar for 3–4 minutes.
4. Prepare the hollandaise by whisking egg yolks with lemon juice over a double boiler, then slowly drizzle in the melted butter until thick and creamy. Season with salt and pepper.
5. Place a poached egg on top of each lobster-topped muffin.
6. Spoon the warm hollandaise sauce generously over the eggs.
7. Finish with chopped chives and a sprinkle of paprika, then serve immediately.

Description

A luxurious brunch featuring buttery toasted muffins topped with peppery arugula, sweet lobster meat, perfectly poached eggs, and silky homemade hollandaise sauce.