Lobster Eggs Benedict
Ingredients:
- 4 large eggs
- 4 tablespoons unsalted butter
- 4 Wolferman's English Muffins (split and toasted)
- 2 cups fresh arugula
- 8 ounces Vital Choice lobster tail (cooked)
- Salt and fresh black pepper
- Lemon zest
- Fresh chives or parsley (for garnish)
Instructions:
- Bring a large pot of water to a gentle simmer. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide each egg into the center. Poach for about 3 minutes for a soft yolk. Remove with a slotted spoon and drain on a paper towel.
- In a small saucepan, melt the butter over medium-low heat until it turns golden brown and develops a nutty aroma, about 3-4 minutes. Be careful not to burn the butter.
- Place the toasted English muffin halves on serving plates. Top each half with a handful of fresh arugula. Carefully place a poached egg on the fresh greens, then add the lobster meat. Drizzle the brown butter generously over the egg and lobster.
- Sprinkle salt, freshly cracked black pepper, and the lemon zest over the top and garnish with fresh chives or parsley if desired.
Notes:
Chicago-based Emma Bice writes about food, city living, and travel for her website, Our Countertop.