Elevate brunch with lobster eggs Benedict with tarragon Hollandaise

Name: Elevate brunch with lobster eggs Benedict with tarragon Hollandaise
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 unit lobster tail; 2 tbsp butter; unit salt and freshly ground pepper, to taste; unit splash vinegar; 4 unit large eggs; 2 unit English muffins or bread of choice; 2 unit egg yolks; 2 tsp fresh lemon juice; 6 tbsp unsalted butter, melted; 1 tsp fresh tarragon, finely chopped; 1 unit pinch cayenne; unit salt, to taste

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American Date Night Fusion Holidays & Celebrations Stovetop

About this recipe

Chef Val Sbardella from Wingate Residences shows how to make an elevated version of classic brunch dish eggs Benedict.

Typically consisting of toasted English muffins topped with Canadian bacon, poached eggs and creamy Hollandaise sauce, Sbardella’s version features grilled sourdough bread, buttery lobster, crispy prosciutto, poached eggs and a tarragon Hollandaise.

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For perfectly poached eggs, add a splash of vinegar to simmering water. This helps the egg whites set faster, allowing them to form a tight, neat shape around the yolk rather than spreading into thin, wispy tentacles. Then use a wooden spoon to stir the water and create a whirlpool before dropping in an egg.

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Ingredients

Lobster Eggs Benedict

1 lobster tail
2 tbsp butter
salt and freshly ground pepper, to taste
splash vinegar
4 large eggs
2 English muffins or bread of choice

Tarragon Hollandaise

2 egg yolks
2 tsp fresh lemon juice
6 tbsp unsalted butter, melted
1 tsp fresh tarragon, finely chopped
1 pinch cayenne
salt, to taste

Directions

Lobster Eggs Benedict

Steam or boil the lobster tail for 5–6 minutes until just cooked, then remove the meat from the shell and cut into chunks.
TIP: Avoid overcooking the lobster to keep it tender.
Warm the lobster meat gently in 1 tablespoon butter with a pinch of salt and pepper, then set aside.
Bring water to a gentle simmer, add a splash of vinegar, and create a whirlpool before adding eggs to poach for 3–4 minutes.
TIP: The whirlpool helps the eggs hold their shape.
Remove poached eggs and drain on a towel.
Heat a skillet or griddle, butter cut sides of English muffins or bread, and toast until golden and crisp.
Top toasted bread with warm lobster, add poached eggs, and spoon over tarragon Hollandaise.

Tarragon Hollandaise

Whisk egg yolks and lemon juice in a heatproof bowl set over gently simmering water.
TIP: Do not let the bowl touch the water to prevent scrambling.
Slowly whisk in melted butter until the sauce thickens and becomes silky.
Stir in tarragon, cayenne and salt, then keep warm until serving.
TIP: Keep warm, not hot, to avoid breaking the sauce.