New England Eggs Benedict
This brunch classic with a spin on the New England lobster roll is perfect for any weekend indulgence and one I can never resist!
30 - 45 Min
- Prepare your Hollandaise sauce and set aside.(See recipe in ingredients)
- You can re-heat the sauce just before serving and add a splash of milk to smooth it out if it's too thick.
- Prepare your lobster if needed.
- Heat a large deep skillet -3/4 full with water on medium-high heat.
- Add vinegar and bring to a simmer.(The vinegar keeps the eggs together as you poach them)
- One at a time, gently break an egg into a small dish and slowly slip the egg into the skillet.
- 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.
- Lower the heat to simmer until eggs are set, around 3 minutes.
- 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.
- Lightly toast your brioche buns, being careful not to burn them as they toast up quickly.
- Place 2 open halves of brioche sliders on 2 plates.
- Place 1 large spoonful of lobster on each brioche bun half.
- Carefully place 1 poached egg on top of each stack.
- Then top with a generous spoonful of Hollandaise sauce, a few pinches of smoked paprika, and chopped fresh Chives.
- Season with salt and pepper and a splash of Tabasco sauce for a lobster roll effect.
• 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.