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Gaspé Lobster Eggs Benedict
2013-08-06
https://www.metro.ca/userfiles/image/recipes/homard-œuf-7221.jpg
PT20M
PT10M
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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
Chef Georges Mamelonet
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5 oz (150 g) lobster meat
2 poached egg
1/2 cup (125 mL) commercial or homemade hollandaise sauce
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
2
servings
0:20
Preparation
0:10
COOKING
0:30
TOTAL TIME
Ingredients
-
5 oz
(150 g)lobster meat
-
2
poached egg
-
1/2 cup
(125 mL)commercial or homemade hollandaise sauce
-
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)You might like:
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Flyer Deals
(2)
KELLOGG'S CEREAL
$4.49 ea.
300 - 553 g SELECTED VARIETIES
JORDANS CEREAL
$3.99 ea.
450 - 500 g SELECTED VARIETIES
-
4
slices of Pied de Vent cheese (Île de la Madeleine) or Riopelle de l'Isle (île aux Grues) cheeseYou might like:
![]()
Flyer Deals
(4)
GAY LEA COTTAGE CHEESE
$3.49 ea.
4 X 100 - 113 g, 450 - 500 g SELECTED VARIETIES
BABYBEL OR THE LAUGHING COW CHEESE
$7.99 ea.
240 - 400 g SELECTED VARIETIES
BLACK DIAMOND CHEESTRINGS
$10.99 ea.
588 g SELECTED VARIETIES
KRAFT DINNER ORGANIC MAC & CHEESE
2 for $4.00
SELECTED SIZES, SELECTED VARIETIES OR 2.89 EA.
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
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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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