Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Subtotal:
Important!
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery address:
Time Slot:
Not selected
Payment:
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Gaspé Lobster Eggs Benedict
2013-08-06
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
Chef Georges Mamelonet
0
0
0
0
5 oz (150 g) lobster meat
2 poached egg
1/2 cup (125 mL) commercial or homemade hollandaise sauce
2 egg yolk
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 yolk
-
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
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.
Error
Sorry, an error has occurred. Please refresh the page.
Error
Sorry, an error has occurred. Please refresh the page.
- By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
- It will also be added to your shopping list and shopping cart.
- Present your card at checkout and the coupons will be instantly applied on eligible products.
- Find the card icon
to see your selected coupons.
Related Recipes
