Lobster Eggs Benedict created by Chef Amine Laabi

Ingredients

Main Ingredients:

4

Naturegg Omega 3 eggs, poached

4

English muffins, cut in half and toasted

3 cup

baby spinach, drizzled in olive oil

1

cooked lobster (approx 1 to 1 1/4 lbs)

1 tbsp

butter

2 tsp

chopped chives

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Hollandaise Ingredients:

2

Naturegg Omega 3 egg yolks

1/2 cup

unsalted butter

1 tbsp

freshly squeezed lemon juice

1 dash

cayenne pepper

sea salt, to taste

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Directions

1. For the hollandaise sauce:

2. Melt the butter in a small bowl over a heat resistant saucepan (hot water bath).

3. In a separate small bowl, whisk together the two egg yolks, lemon juice and cayenne pepper.

4. When the butter is melted, add the above mixture into the butter while whisking constantly

5. and slowly until the sauce begins to thicken.

6. Season to taste with sea salt.

7. Remove the butter from the heat but keep the sauce warm over the hot water.

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9. To assemble the lobster eggs benedict:

10. Toast the English muffins and place both halves on a plate.

11. Cook the spinach very quickly in olive oil and place it on the English muffins.

12. Saute lobster in 1 tbsp. of salted butter until hot and tender.

13. Place the lobster on the spinach.

14. Top each English muffin half with a poached egg.

15. Spoon the Hollandaise sauce on top.

16. Sprinkle with chopped chives.