Lobster Eggs Benedict

by Tikofoods
2 Servings
20 min

There's no breakfast dish fancier and more popular than eggs benedict. Let's take it up a notch by serving it with lobster! If you aren't a lobster fan, smoked salmon is another delicious alternative. I actually opted to make one of each because I just couldn't decide. The hollandaise sauce is super simple - only containing 4 ingredients.

For this recipe, I used gluten-free English muffins but regular work too depending on your dietary preferences. I served this with a side of hash browns and caramelized onions, but a small side salad, sliced tomatoes, or fruit work too.

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Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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For the Hollandaise
  • 1 lemon
  • 3 eggs, yolk only
  • 10 tbsp butter
  • salt to taste
For the Eggs Benedict
  • 2 english muffins
  • 4 eggs
  • 200g lobster meat or smoked salmon
  • chives to garnish
  • salt & pepper to serve
For the Hollandaise
Melt butter in a pan
While it melts, combine 3 egg yolks, 1 tbsp lemon juice, and a dash of salt in a blender on high
Slowly mix in the melted better
Add more lemon and/or salt according to taste
For the Eggs Benedict
Bring a pot of water to a simmer, then slowly pour in the eggs
Cook for approximately 2-4 minutes until the whites become opaque
Rest the eggs on a paper towel to gently dry them
Toast english muffins then add the lobster meat and eggs
Drizzle with the hollandaise sauce then season with salt & pepper and garnish with chives
  • When poaching the eggs, crack the eggs into a small bowl. Bring the water to a slow simmer with a tiny splash of vinegar, then slowly pour the egg in.
  • If you find poaching eggs too difficult, just make pan fried eggs instead!
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