Lobster Eggs with Cajun Hollandaise for Brunch
Bay lobster, poached eggs, and Cajun hollandaise blend for a bold brunch, layered with arugula on toasted English muffins.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipebyme.com.
Cooking tools:
- Mixing bowl
- Pot
- Whisk
- Saucepan
- Spoon
- Slotted spoon
- Paper towel
- Toaster
- Chef's knife
- Cutting board
- Stove
- Plate
Ingredients
- 2 English muffins, split
- 1 cup baby arugula
- 4 large eggs
- 1 cup cooked bay lobster meat
- 1 tablespoon white vinegar
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- 1 tablespoon lemon juice
- 1 teaspoon Cajun seasoning
- 1/4 teaspoon smoked paprika
- Salt, to taste
- Pinch of cayenne pepper
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