Description
Turn your brunch into an unforgettable gourmet experience with this Eggs Benedict with Spicy Cajun Hollandaise Sauce. A fiery, creamy hollandaise made with Cajun seasoning and cayenne takes the classic dish up a notch, drizzled over buttery lobster, poached eggs, and crisp English muffins. This quick breakfast idea also doubles as an elegant dinner option—perfect for holidays, brunch gatherings, or breakfast-for-dinner nights. If you’re hunting for easy recipes with bold flavor or unique food ideas, this one hits the sweet (and spicy) spot.
Ingredients
2 English muffins, split and toasted
4 large eggs
1 tablespoon white vinegar
1 cup cooked lobster meat, chopped
1 tablespoon unsalted butter
1 tablespoon chopped fresh chives
Optional: smoked paprika or red pepper flakes
3 large egg yolks
1 tablespoon lemon juice
0.5 cup unsalted butter, melted
0.5 teaspoon Cajun seasoning
0.25 teaspoon garlic powder
0.125 teaspoon cayenne pepper
Salt to taste
Instructions
1. Add egg yolks and lemon juice to a blender or immersion blender cup. Blend for 15 seconds until frothy.
2. Slowly stream in hot melted butter while blending, allowing the sauce to emulsify.
3. Add Cajun seasoning, garlic powder, cayenne, and salt. Blend again until creamy and smooth. Keep warm in a water bath.
4. Fill a saucepan with 3 inches of water, bring to a simmer, and add vinegar.
5. Crack each egg into a ramekin and gently slide into simmering water.
6. Poach eggs for 3–4 minutes, then remove with a slotted spoon and drain on paper towels.
7. In a small skillet, melt 1 tablespoon of butter and gently warm the lobster meat for 1–2 minutes.
8. Toast English muffins until golden and place two halves on each plate.
9. Top each muffin with lobster, followed by a poached egg.
10. Spoon warm Cajun hollandaise over each egg and garnish with chives and paprika.
Notes
Poach eggs in advance and reheat in warm water to save time.
Always taste and adjust spice levels in your hollandaise before serving.
Use room temperature eggs for cleaner poaching results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Poaching, Blending
- Cuisine: American, Cajun
Nutrition
- Serving Size: 2 muffin halves
- Calories: 520
- Sugar: 2g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 330mg
Keywords: eggs benedict, spicy hollandaise, brunch ideas, seafood breakfast, easy recipe