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  1. Inspiring food service recipes for New Zealand

Lobster Eggs Benedict

Lobster Eggs Benedict – Recipe

This decadent Benedict recipe is perfect to showcase the amazing Australian lobster. It’s an indulgent breakfast that is ideal as a special on your menu during Christmas season.

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Ingredients per serve

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What you need

  • White wine vinegar 200.0 ml
  • Water 4.0 l
  • Eggs 20.0 x
  • KNORR Hollandaise Sauce Gluten Free 1L 700.0 ml
  • Smoked paprika 20.0 g
  • Cayenne pepper 10.0 g
  • Chilli powder 10.0 g
  • Lobsters, cooked, flesh removed, sliced 3.0 x
  • Asparagus, sliced lengthways on a mandolin, blanched 340.0 g
  • English Muffins, halved 10.0 x
  • Capers, fried 80.0 g
  • Dill leaves, to garnish 30.0 g

This decadent Benedict recipe is perfect to showcase the amazing Australian lobster. It’s an indulgent breakfast that is ideal as a special on your menu during Christmas season.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Poached Eggs

    • Add the white wine vinegar to a pan of simmering water.
    • Crack the eggs into a cup or ladle, create a whirlpool in the water and gently drop the eggs in one by one.
    • Poach the eggs for around 3 minutes until just firm with the yolks still runny.
    • Remove the eggs using a slotted spoon, drain and keep warm.

  3. Cajun Hollandaise

    • Combine KNORR Hollandaise Sauce, smoked paprika, cayenne pepper and chilli powder in a saucepan and heat gently.

  4. To Serve

    • Toast the English muffin halves. Top with blanched asparagus, lobster slices and a poached egg.
    • Add the Cajun hollandaise and fried capers, then garnish with dill leaves.
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