Recipe: Lobster Eggs Benedict
The long awaited blog post is finally here. Today, I am telling you exactly how I make the best breakfast EVER: Lobster Eggs Benedict.
I am obsessed with eggs Benedict and of course, I’m also obsessed with seafood, so it was only a matter of time before my two food loves came together in a perfect seafood Benedict.
Eggs Benedict have been my go-to breakfast choice for years and I finally mastered them at home. Honestly, it was so much easier than I thought it was going to be, but I think I was so intimidated by poaching eggs and getting the right hollandaise sauce consistency, that I put off learning how to make homemade eggs benny for so long.
Nonetheless, now I have mastered this art. Which is great for me, and bad for my local groceries egg section. (The week I mastered eggs benny I ate it for breakfast every single day. 😬 )
Now, after mastering the basic eggs benny, I had to get seafood involved. Y’all know that I am a huge advocate of #FishforBreakfast!
I actually experimented with a few different seafood Eggs Benedict variations including smoked salmon and tuna, but my favourite by far was the lobster.
Now, I know what you’re thinking. “Lobster, really? Do I look like I have hundreds of dollars to spend on boujee brunch at home every day?”
I hear ya and better yet, I have a solution for you. Canned lobster. More specifically, high-quality, sustainable canned lobster from SCOUT Canning. Using this lobster for your eggs benny will help you get the perfect boujee brunch feeling without the added cost.
Sustainable canned lobster from SCOUT Canning
If you’ve been following me for a while then you already know that I LOVE SCOUT Canning products. I’ve made seafood pastas with their canned mussels, omelettes with their canned salmon, sandwiches with their canned tuna, and now, Eggs Benedict with their canned lobster.
Scout’s MSC certified lobster is from the Eastern Canada offshore lobster fishery. They source their lobster daily, right from the dock at their cannery in PEI for a direct chain of custody from boat to can. With SCOUT, not only can you be confident that you’re getting the freshest, high-quality product out there, but you can also feel great knowing that the lobster is completely traceable, back to a sustainable fishery.
Chef Charlotte, the co-founder of SCOUT Canning, is a badass chef and sustainable seafood advocate. I know that I can trust her products because she is as passionate about sustainable fisheries and ocean conservation as I am. She’s really brought canned seafood back into the spotlight, which I so appreciate because canned seafood is delicious, convenient, and one of my favourite food items to always have on hand!
Purchasing canned lobster is also way cheaper than purchasing fresh, whole lobsters. Especially if you’re planning to make Lobster Eggs Benedict every day like I did! A 3-pack of SCOUT lobster will cost you just under $40 CAD and one can is enough to make eggs benny for two! You can purchase SCOUT lobster here.
Now, time for the good stuff. Check out my full Lobster Eggs Benedict recipe below. And, if you try it out, please send me a message on social media! I want to see all of your seafood breaky creations!
Lobster Eggs Benedict
Equipment
- Small pot
- Hand blender
- Small mixing bowl
- Microwave
- Toaster
Ingredients
- 4 eggs
- 2 english muffins
- 1 can of SCOUT lobster
- chopped parsley to serve
Hollandaise sauce
- 3 egg yolks
- 1 tsp dijon mustard
- 1 tsbp lemon juice
- 1/2 cup butter
- a pinch of cayenne pepper
- salt and pepper to taste
Instructions
- Begin by boiling a pot of water to poach your eggs
- Once the water is boiling, add a splash of vinegar in. This will help the egg whites stay together when you add the egg in.
- Crack one egg at a time into a small cup and slowly lower them into the pot. I use a measuring cup or a small cup or ease the eggs into the boiling water gently.
- Let eggs poach for 2-3 minutes and then set aside.
Make the hollandaise sauce
- Combine together egg yolks, lemon juice, dijon, salt and cayenne pepper using a whisk or a hand blender,
- Melt the butter in the microwave. You need the butter to be HOT or else your sauce won't thicken. Make sure the butter is steaming hot and not just melted.
- Slowly mix the butter into the yolk mixture and mix with a whisk or hand blender.
Assemble the eggs benny
- Toast your english muffin to your liking then top with canned lobster. Add your poached egg on top, then drizzle the hollandaise sauce on. Finish the eggs benny with a sprinkle of parsley and cayenne pepper.
Video
@seasidewithemily Lobster eggs benny ft. @ScoutCanning 🐟 #seafood #sustainableseafood #eggsbenedict #recipesoftiktok #foodtiktok #kitchenhacks
♬ Countless – Official Sound Studio
Notes
- Add 1-2 tbsp. of boiling water. If my sauce comes out too runny, I’ll just grab a tbsp or two of boiling water from the pot poaching my eggs and blend it into the hollandaise.
- Add an extra egg yolk. blending an extra egg yolk into the sauce is another way to get to the right consistency.
- Mix in a tbsp of flour. Hey, it’s not the greatest option, but it’s effective. If I’ve really messed up the sauce, sometimes the only way to thicken it up is with some flour. Like I said, it’s not great, but it never fails.
