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New England Eggs Benedict

New England Benedict

Shop this look: Nolan Dinner Plate, Stoneware Salt & Pepper Shakers
Flatiron Flatware, Be Happy be bright Glass

This brunch classic with a spin on the New England lobster roll is perfect for any weekend indulgence and one I can never resist!

Total Time


30 - 45 Min



  • 4 Large eggs - room temp.
  • 1 Recipe of Hollandaise sauce
  • 2 Brioche slider buns
  • 1 C. Fresh lobster meat
  • 2 Tbsp. Salted butter
  • 1-2 Tsp. of white wine vinegar
  • 1/4 cup chopped fresh chives
  • Splash of Tabasco sauce for garnish
  • Smoked paprika for garnish

Recipe Preparation:

      1. Prepare your Hollandaise sauce and set aside.(See recipe in ingredients)
      2. You can re-heat the sauce just before serving and add a splash of milk to smooth it out if it's too thick.
      3. Prepare your lobster if needed.
      4. Heat a large deep skillet -3/4 full with water on medium-high heat.
      5. Add vinegar and bring to a simmer.(The vinegar keeps the eggs together as you poach them)
      6. One at a time, gently break an egg into a small dish and slowly slip the egg into the skillet.
      7. With eggs around the edge of the skillet, repeat the process with remaining eggs and stir slowly with a slotted spoon to rotate the eggs gently.
      8. Lower the heat to simmer until eggs are set, around 3 minutes.
      9. Remove eggs from heat, then remove each egg from the pan with a large slotted spoon and place them onto a plate lined with a paper towel to absorb excess moisture.
      10. Lightly toast your brioche buns, being careful not to burn them as they toast up quickly.


          1. Place 2 open halves of brioche sliders on 2 plates.
          2. Place 1 large spoonful of lobster on each brioche bun half.
          3. Carefully place 1 poached egg on top of each stack.
          4. Then top with a generous spoonful of Hollandaise sauce, a few pinches of smoked paprika, and chopped fresh Chives.
          5. Season with salt and pepper and a splash of Tabasco sauce for a lobster roll effect.



            • Best plated with a side of golden breakfast potatoes or a simple Arugula side salad tossed with French balsamic vinaigrette and fresh grated Parmesan cheese.

            • Variations-You can sub the lobster with crab meat or smoked salmon.
            An other option is our BLTA Benedict with crispy bacon with seared avocado & tomato slices.



            yukiko brandt-rechter

            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!

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