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Gaspé Lobster Eggs Benedict https://www.metro.ca/userfiles/image/recipes/homard-œuf-7221.jpg PT20M PT10M PT30M
Commercial hollandaise sauce: add butter and milk. Homemade hollandaise sauce: in a double boiler over low heat, whisk egg yolks, lemon juice and water together until frothy. Remove top pan from double boiler and add melted butter slowly, whisking continuously. Lobster Eggs Benedict: in individual gratin dishes, place a slice of toast, then lobster meat and poached egg, cover with hollandaise sauce, and top with cheese. Broil 30 seconds to melt and brown cheese. Serve with orange juice mimosa for an elegant, luxurious breakfast.
2
5 oz (150 g) lobster meat 2 poached eggs 2 egg yolks 1 Tbsp. (15 ml) lemon juice 1 Tbsp. (15 mL) cold water 1/2 cup (125 mL) half-salted butter melted and cooled 2 slices of toasted bread 3-4 in. (8-9 cm) 4 slices of Pied de Vent cheese (Île de la Madeleine) or Riopelle de l'Isle (île aux Grues) cheese
Gaspé Lobster Eggs Benedict

Gaspé Lobster Eggs Benedict

Rate this recipe
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2
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 5 oz
    (150 g)
    lobster meat
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    FROZEN, 200 g

  • 2
    poached eggs
  • 2
    egg yolks
  • 1 Tbsp.
    (15 ml)
    lemon juice
  • 1 Tbsp.
    (15 mL)
    cold water
  • 1/2 cup
    (125 mL)
    half-salted butter melted and cooled
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    NATREL FINE FILTERED MILK 2 L, (HOMO 4.49) OLYMPIC YOGURT 650 g, IÖGO SMOOTHIES 1 L OR NATREL ORGANIC BUTTER

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    SELECTED SIZES SELECTED VARIETIES

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    SELECTION SOUR CREAM 500 ml or LACTANTIA FLAVOURED BUTTER 125 g

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    SELECTED VARIETIES OR 1.99 EA.

  • 2
    slices of toasted bread 3-4 in. (8-9 cm)
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    SELECTED SIZES, SELECTED VARIETIES, OR 2.99 EA.

    PREMIÈRE MOISSON SOURDOUGH BREAD

    PREMIÈRE MOISSON SOURDOUGH BREAD

    $3.99 ea.

    RAISIN HAZELNUT HONEY OR WALNUT, 500 g

  • 4
    slices of Pied de Vent cheese (Île de la Madeleine) or Riopelle de l'Isle (île aux Grues) cheese
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    DELI CUT 15.83/lb

Imprimer ma sélection

Preparation

Commercial hollandaise sauce: add butter and milk.

Homemade hollandaise sauce: in a double boiler over low heat, whisk egg yolks, lemon juice and water together until frothy. Remove top pan from double boiler and add melted butter slowly, whisking continuously.

Lobster Eggs Benedict: in individual gratin dishes, place a slice of toast, then lobster meat and poached egg, cover with hollandaise sauce, and top with cheese. Broil 30 seconds to melt and brown cheese.

Serve with orange juice mimosa for an elegant, luxurious breakfast.

Source : Chef Georges Mamelonet

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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