A decadent twist on the classic Eggs Benedict, this dish pairs poached eggs and lobster meat atop an English muffin, smothered in rich, homemade hollandaise sauce. It’s a perfect brunch option for special occasions. This recipe was developed by Hangry in Love, a food blog based in Asheville, NC.
Want to see this recipe in action? Check out our how-to recipe video here.
Blackened Hollandaise Sauce:
3 egg yolks
1 Tbsp water
1 Tbsp lemon juice
1/2 tsp Phillips Blackened Seasoning
Salt, to taste
Pepper, to taste
1 stick butter, softened
Poached Eggs
6 large eggs
2 Tbsp Apple cider vinegar
Lobster Benedict
1/2 stick butter
1 lb. Phillips Lobster Meat
1 Tbsp olive oil
5 oz baby spinach, wilted
Garlic powder, to taste
Salt, to taste
Pepper, to taste
3 English muffins, toasted
6 Poached Eggs
Hollandaise Sauce
Prepare Blackened Hollandaise Sauce:
Prepare Poached Eggs:
Prepare Lobster Benedict:
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