Lobster Eggs Benny
Creamy Egg Yolks with a super luscious Hollandaise that whips up in 30 seconds makes this lobster eggs benny a favourite addition to my brunch line up.
Ingredients
- 12 Conestoga Eggs
- 2 English Muffins
- 2 TSP Lemon Juice
- 1 TBSP Dijon/Grainy Mustard
- 1 LB Unsalted Butter
- 1 Tin of Scout Canning Lobster you can sub in any seafood you like
- Salt to taste
Instructions
- In a Medium Sized Bowl, Crack 4 Conestoga Eggs and separate the Whites from the Yolks
- Melt 1 Lb of Butter in a small sauce pot
- In your blender, add Egg Yolks, Lemon Juice and Mustard and blend on low.
- Slowly incorporate your butter until the hollandaise emulsifies and comes together. Season to taste
- Set aside in a warm place while you poach your eggs
- In a small pot, heat water with a little white vinegar and salt until simmering.
- Swirl the water and add your eggs one at a time and poach until desired doneness, I recommend 3-5 minutes for soft jammy yolks.
- Toast your English Muffins and pull apart
- Garnish with half a tin of Scout Lobster
- Top with Softly cooked Eggs and load up on the hollandaise.
- Garnish with a sprig of Parsley or any fresh herbs you may have and Enjoy!
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