Editor’s Note: When you think of breakfast dishes, you likely think of tried-and-true favorites like a bowl of oatmeal or slices of toast. But what if you wanted to add some decadence to the breakfast table? With this recipe for Lobster or Crab Eggs Benedict, you will. Featuring your choice of lobster or crab meat, this delightful take on the traditional eggs Benedict is sure to delight anyone stopping by for breakfast or brunch. Roll out the red carpet for family and friends, then get cracking on this sophisticated egg dish recipe. The next time brunch calls for something a bit special, keep this recipe in mind!
Start the day the elegant Caribbean way with lobster swathed in lime hollandaise in an island version of classic eggs Benedict.
Makes4 to 8 servings
OccasionFamily Get Together
Taste and TextureButtery, Creamy, Rich, Savory, Tangy
- 1 tablespoon butter
- ½ cup sliced green onions
- 1 pound cooked lobster or crab meat, drained
- 4 large eggs
- ½ teaspoon salt
- ½ teaspoon grated lime zest
- 2 tablespoons lime juice
- ½ cup butter, melted
- 4 English muffins, split and toasted
- Looseleaf lettuce
- 8 poached eggs
- 1 cup chopped fresh tomatoes
Melt the butter in a large skillet over medium heat, and add the green onions. Sauté them, stirring constantly, for 1 minute. Add the lobster or crab meat, and cook until it is thoroughly heated. Keep the mixture warm.
To make the lime hollandaise sauce, whirl the eggs, salt, lime zest, and lime juice together in a blender. While the machine is running, slowly add the hot melted butter. Whirl until the sauce is thick and smooth. You can keep it hot in the top of a double boiler over simmering water.
Arrange the English muffin halves on individual plates lined with lettuce. Spoon the lobster or crab mixture evenly over the muffin halves. Top with poached eggs, and spoon on the lime hollandaise sauce. Sprinkle each serving with paprika, and garnish with chopped tomato.
1996 The Morgan Corporation, Ltd.
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