New England Eggs Benedict
Flatiron Flatware, Be Happy be bright Glass
Rated 5.0 stars by 1 users Breakfast & Brunch Classic Brunch 2 20 minutes 30-45 minutes The classic Eggs Benedict recipe gets a makeover with a fun spin on the New England lobster roll... perfect for any weekend indulgence and an irresistible holiday brunch fave. lollygag 4 Large eggs - Room temp & preferably Farm fresh or organic- See notes. 1 Recipe of Hollandaise Sauce 2 Small Brioche slider buns, split so you have 4 pieces- or brioche bread cut down. Alternatively, you can you English muffins. 1 C. Fresh lump lobster meat- make sure all shells have been removed and room temperature. 1 Tsp. of white wine vinegar or white vinegar (optional) 2-4 Splash of Tabasco sauce (optional) or a few sprinkles of Smoked Paprika 1/4 Cup Fresh Chives or Parsley- minced Salt & pepper- to taste 1/2 Fresh Lemon First Prepare your Hollandaise sauce and set aside- you will want to reheat this slightly right before use and if it is too thick you can add a bit of lemon juice or milk/cream to it to thin it out while reheating. Heat a large deep skillet -3/4 full with water on medium high heat. Add a splash of vinegar (optional-this does help firm up the egg) and bring to a simmer. Then turn down the heat to low- you don't want a boil at this point and give the water a swirl with a spoon. Then, one at a time, gently break an egg into a small dish and slowly slip the egg into the skillet or pan, being careful not to over-crowd the eggs. With eggs around the edge of the skillet/pan, repeat the process with remaining eggs. Cook until eggs are set (about 3 minutes), stirring occasionally with a slotted spoon to rotate them very carefully for about 3 minutes.(You will want to make sure not to break the yolks.) When your eggs are set, remove them from the heat, then carefully remove each egg from pan with a large slotted spoon and place each one onto a plate lined with a paper towel to absorb excess moisture. Lightly toast your brioche and set aside. If you use larger buns, you may want to cut the edges off into a square shape for smaller pieces of toast. (At this point you can either butter them or leave them as is, but I find that the butter can be too heavy with the sauce but you can do as you like.) Place 2 open halves of the toasted brioche or muffins on 2 serving plates. Next, place 1 generous spoonful of fresh lobster on each brioche half, and squeeze a few drops of fresh lemon juice over the lobster. Carefully place 1 poached egg on top of each stack using a spoon. Pour a generous spoonful or two of warm Hollandaise Sauce on top of each stack. Sprinkle a few dashes of Tabasco or hot sauce (or 1-2 pinches of Paprika), and chopped chives or parsley over the sauce. Sprinkle with salt & pepper to taste and serve immediately. * The key to perfect poached eggs is using very fresh eggs- you can either get Farm fresh or when picking your eggs from the store, make sure to grab them from the back of the stack-these will be the freshest! * Serve with a side of golden breakfast potatoes or a simple Arugula side salad tossed with French balsamic vinaigrette and fresh grated Parmesan cheese. * You can also try variations by subbing the lobster with Canadian bacon/ham or crab. You can also try our BLTA Benedict recipe for a British twist!New England Eggs Benedict
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I copied the New England Egg Benedict Recipe as you suggested, thanks so much.
Now I must take care of getting some lovely plates from Lollygag to put them on!