LOBSTER MUFFINS WITH POACHED EGG, CAVIAR, SPINACH & HOLLANDAISE
Turn Eggs Benedict into a gourmet treat, perfect for a celebration breakfast or indulgent brunch - use shop bought muffins to save time
Provided by Tom Kerridge
Categories Breakfast, Brunch, Supper
Time 1h5m
Number Of Ingredients 23
Steps:
- First make the muffins. Mix together the flour, yeast and 3/4 tsp salt in a food mixer with the dough hook, or in a large bowl if making by hand. Add the milk and egg, and mix to a dough. Leave the mixture in the machine with the motor running and knead the mix for 5-6 mins until it becomes elastic and smooth, or for 10-15 mins by hand. Place the dough in a bowl, cover with cling film and place in a warm spot to prove.
- When it has doubled in size, punch the dough down with your hand and turn out. Dust your work surface and a baking tray with the polenta or semolina. Roll out the dough until 2.5cm thick and cut out muffins using a 9cm straight-edged cutter - you should have about 4 muffins. Transfer them to the tray, cover with cling film and leave to prove for 20-25 mins or until doubled in size.
- Put a piece of baking parchment in a non-stick frying pan and put the pan on a low heat. Gently transfer the muffins to the pan and cook them in batches for 5-6 mins each side until they are toasted and brown. Remove from the pan and leave to cool on a wire rack. When cool, these freeze very well in freezer bags - then simply toast them from frozen. Keep 2 out for your lobster.
- To make the hollandaise, put the wine, vinegar, shallot, tarragon and peppercorns in a small pan and bring to the boil. Simmer for 8-10 mins or until the mix is reduced to one-third of its original volume. Remove from the heat and leave to cool. Meanwhile, fill a pan one-third with water, bring to the boil, then reduce to a simmer. Strain the infused vinegar mixture into a mixing bowl, add the egg yolk and a large splash of water. Place the bowl over the top of the pan of simmering water (but not touching the water) and whisk. The sauce will lighten in colour and fluff up - this is called a sabayon. Do not overcook or it will look like scrambled eggs. When it is fluffy but firm, add the splash of double cream, then slowly pour in the melted butter - not too quickly - imagine you are making mayonnaise, drizzling in a small amount at a time. When all the butter has been incorporated, season with salt, cayenne and lemon juice. Pass the hollandaise through a fine sieve into a bowl. Cover with cling film and keep warm until needed.
- Prepare the lobster. Twist the claws and pull the tail off the lobster, then bash the claws with a rolling pin to crack the shell and reveal the meat. Remove the shell from the tail, then cut the tail in half lengthways and remove the intestine. You should now have half a tail and a claw per person. Remove the meat from the shell. To reheat the meat, melt the butter with 2 tbsp water in a medium saucepan. Add the lobster meat and warm over a gentle heat.
- To poach the eggs, bring a small pan of water to the boil and add a splash of white wine vinegar. Spin the water around with a slotted spoon and crack in the eggs - they must be very fresh. Turn off the heat and leave them to poach for 2-3 mins until set but still soft.
- Meanwhile, melt the knob of butter in a pan. Add the spinach and stir until it starts to wilt. Season and grate over a little nutmeg. Remove from the heat and drain the spinach on kitchen paper. To serve, halve 1 muffin and lightly toast to warm through. Put half a muffin on each plate and top with the spinach, then add the portioned warm lobster. Place a poached egg on top, then spoon over the hollandaise and a dollop of caviar.
Nutrition Facts : Calories 568 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.5 milligram of sodium
POACHED EGGS, TASSO HAM, GRIDDLE TOMATO AND CAJUN HOLLANDAISE WITH ENGLISH MUFFINS
Provided by Bobby Flay
Time 40m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Heat the water and vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolk is nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.
- For the tasso ham and tomatoes: Heat the oil in a cast iron griddle or in a large cast iron pan until it begins to shimmer. Cook the ham for about 1 minute per side or until lightly golden brown. Remove to a plate lined with paper towels. Cook the tomatoes for about 20 seconds per side until lightly golden brown and just warmed through.
- Serve the poached eggs with toasted English muffins, ham and tomatoes and Cajun hollandaise.
- Hollandaise:
- Stir together the paprika, chile powder, garlic powder, onion powder, thyme, oregano, chile de arbol, and cayenne pepper in a small bowl.
- Place the egg yolks and lemon juice in a medium stainless steel bowl, set over a pot of simmering water not touching the bottom of the bowl. Whisk the yolks until pale yellow and fluffy. Slowly add the clarified melted butter, a few tablespoons at a time and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture, salt, and pepper, and a dash Worcestershire sauce. Keep warm until ready to use.
POACHED EGGS ON ENGLISH MUFFINS WITH HELGA'S HOLLANDAISE
Steps:
- For the English muffins: Whisk together the flour and instant yeast in a large bowl.
- In a large measuring cup, combine the water, milk, melted butter, sugar and salt.
- Slowly add the liquid to the flour mixture, stirring constantly with a wooden spoon. Stir vigorously until the mixture is smooth. (The dough should be loose and sticky, not runny.) Cover and let rest in a warm place for 30 minutes or until doubled in volume.
- Preheat a griddle or large skillet over medium heat; spray liberally with nonstick spray. Place six 4-inch tart rings on the griddle; spray the inside of each ring liberally (see Cook's Note).
- Using a large cookie scoop or 1/2 cup measuring cup sprayed with nonstick spray, fill the rings halfway with batter. (I spray my fingers and use them to push the batter to the edge of the rings, since it doesn't spread as easily as, say, pancake batter.) Griddle the muffins for ten minutes.
- Flip the muffins, using tongs or a spatula, and griddle for another 10 minutes. (I find that the griddle oil starts to blacken at this point, and if I'm feeling like a perfectionist, I'll remove the muffins to a cooling rack, wipe down the griddle, and respray it to keep the muffins from getting too dark on the reverse side.)
- For the hollandaise: Place the egg yolks, lemon juice, and a pinch each of salt and white pepper in a blender; blend until combined. With the blender running, slowly pour in the melted butter. Blend until emulsified, about 30 seconds.
- For the poached eggs: Preheat the oven to 350 degrees F.
- Add 1 tablespoon water to 6 cups of a standard muffin pan, then crack an egg into each cup. Bake for 11 minutes for a soft yolk; the exact time will vary depending on your oven and preferred level of doneness.
- To assemble: Slice an English muffin in half. Top with a slice of tomato and a strip of bacon. Using a rubber spatula, slide a poached egg from the muffin pan and place it on top of the bacon. Drizzle with hollandaise sauce, and serve with the top half of the muffin on the side.
POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE
Steps:
- To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
- To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
- To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.
LOBSTER EGGS BENEDICT
Steps:
- Melt half of the butter in top of double boiler over hot, but not boiling, water. Add egg yolks while stirring. Add remaining butter and stir until melted, keeping heat low under double boiler. Crumble lobster roe as finely as possible and stir into sauce. Add lemon juice slowly. Set aside and keep warm. Sauce will thicken as rest of dish is prepared.
- In a skillet melt 1 tablespoon butter. Dice the cooked lobster meat and saute quickly in the melted butter to heat through. Remove to a bowl and keep warm.
- Brown the Canadian bacon in the same skillet and keep warm. Toast the split English muffins.
- Poach the eggs for about 3 minutes in an egg poacher, or in skillet of water with a tablespoon of vinegar added. Whites and edge of yolks should be set, center of yolk still liquid.
- For each serving, place 2 toasted muffin halves on a plate and carefully layer on lobster meat, Canadian bacon slices, and poached eggs. Cover with Hollandaise sauce. Garnish with minced fresh parsley and paprika.
VEGGIE EGG MUFFINS WITH SPINACH AND MUSHROOMS
Easy egg muffins with spinach, mushrooms, and cheese.
Provided by shouthurray
Categories Breakfast and Brunch Eggs
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Spray a 12-cup silicone muffin pan with cooking spray. Divide spinach and mushrooms evenly among the muffin cups, filling each about 2/3 full. Sprinkle 1 teaspoon mozzarella cheese on top.
- Beat eggs and sour cream together until well combined. Season with salt and pepper. Mix in Italian seasoning and garlic salt. Pour into muffin cups until almost full.
- Bake in the preheated oven until muffins have risen, tops are lightly browned, and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Loosen muffins with a butter knife and remove from the pan.
Nutrition Facts : Calories 108.2 calories, Carbohydrate 2.7 g, Cholesterol 163.8 mg, Fat 7.2 g, Fiber 1.1 g, Protein 8.8 g, SaturatedFat 3.1 g, Sodium 346.1 mg, Sugar 0.8 g
LOBSTER EGGS BENEDICT
Sheer luxury on an English muffin, and sounds more complicated than it actually is.... From Booty Food by Jacqui Malouf... SHORT CUT: If you don't want to steam the lobster yourself, you can have the fishmonger steam it for you so its nice and fresh. Or.... you can have them in the freezer and stick em in the fridge during the night if you know you're making a fancy breakfast.
Provided by College Girl
Categories Sauces
Time 35m
Yield 4 tails on halves and such, 2 serving(s)
Number Of Ingredients 15
Steps:
- Bring 1 inch of water to a boil in a large covered pot. Plunge the lobster into the pot, cover, allow water to return to a boil, and cook for 8 to 10 minutes.
- Remove the lobster, and let it sit until cool enough to handle. Remove the meat from the shells.
- Melt the butter in a medium saucepan over low heat, then add the champagne, and simmer for 1 minute.
- Turn off the heat, add the lobster, and let it sit while you prepare the rest of the meal.
- To prepare the hollandaise sauce, melt the butter in a small saucepan over low heat or in the microwave. Do not let it brown.
- Combine the egg yolks, lemon juice, salt, and dry mustard or cayenne pinch in a blender. Pulse and drizzle in the butter. The mixture will begin to thicken. If the sauce is too thick, add a few drops of warm water. Taste and adjust the seasoning . Transfer the sauce to a container nesting in ab olw of hot water to keep it warm while you continue.
- Toast the English muffins, and keep them warm.
- To poach the eggs, heat 2 to 3 inches of water in a deep, small skillet until almost boiling. Add the vinegar and salt. Crack the eggs into 2 smalls cups and carefully slide on at a time into the simmering water. Reduce the heat if necessary, to keep the water just below a simmer. At this point, cover the pan or begin to spoon water over the tops of the eggs. cook for 3 to 5 minutes, just until the white is set and the yolk has filmed over. Remove the eggs with a slotted spoon and press against a paper towel to drain any excess water.
- To assemble, place each English muffin half on a plate. Then, top with arugula, lobester meat, and then a poached egg. Top each half with 4 tbs of the hollandaise, and serve immediately. if you're inclined, garnish with Ossetra or Servuga caviar, or simple chives.
Nutrition Facts : Calories 1248.5, Fat 85.7, SaturatedFat 49.5, Cholesterol 804.1, Sodium 2729.2, Carbohydrate 36.5, Fiber 2, Sugar 6.2, Protein 22.3
More about "lobster muffins with poached egg caviar spinach hollandaise recipes"
POACHED EGGS WITH SPINACH AND LENTILS - RICARDO
From ricardocuisine.com
HOLLANDAISE SAUCE WITH POACHED EGGS RECIPE | WOOLWORTHS
From woolworths.com.au
MAGNUS JOHNSON GBSCT ON TWITTER: "RT @WHARVEYANDSONS: …
From twitter.com
JOHN MALONEY ON TWITTER: "RT @WHARVEYANDSONS: LOOKING FOR …
From twitter.com
EGGS WITH CAVIAR - BIGOVEN.COM
From bigoven.com
EGGS BENEDICT RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
LOBSTER MUFFINS WITH POACHED EGG, CAVIAR, SPINACH AND HOLLANDAISE
From newideafood.com.au
LOBSTER AND CAVIAR GRATIN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
POACHED EGG MUFFINS WITH HERBY HOLLANDAISE | COOK WITH M&S
From cookwithmands.com
LOBSTER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LOBSTER MUFFINS WITH POACHED EGG, CAVIAR, SPINACH
From pinterest.ca
LOBSTER MUFFINS WITH POACHED EGG, CAVIAR, SPINACH & HOLLANDAISE
From homedeliciousrecipe.blogspot.com
LOBSTER MUFFINS WITH POACHED EGG, CAVIAR, SPINACH & HOLLANDAISE …
From eatyourbooks.com
47 AWESOME WIMBLEDON EGGY BRUNCH IDEAS | BRUNCH, RECIPES, FOOD
From in.pinterest.com
LOBSTER MUFFINS WITH POACHED EGG, CAVIAR, SPINACH & HOLLANDAISE
From pinterest.co.uk
LOBSTER MUFFIN WITH POACHED EGG, AVRUGA CAVIAR, SPINACH
From bbcgoodfoodshow.com
BEST LOBSTER EGGS BENEDICT RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BOSTON'S BEST LOBSTER EGGS BENEDICT RECIPE - LOBSTERANYWHERE
From lobsteranywhere.com
LOBSTER EGGS BENEDICT | WILLIAMS SONOMA
From williams-sonoma.com
POACHED EGG RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
HASH BROWNS WITH POACHED EGGS, SPINACH, BACON & HOLLANDAISE …
From cooked.com
POACHED EGGS WITH LOBSTER HOLLANDAISE - THAT'S MY HOME
From thatsmyhome.recipesfoodandcooking.com
LOBSTER EGGS BENEDICT RECIPE BY THE REDHEAD BAKER
From theredheadbaker.com
BEST POACHED EGGS ON ENGLISH MUFFINS WITH HELGA'S HOLLANDAISE …
From foodnetwork.ca
EGGS FLORENTINE RECIPE | BRUNCH IDEAS | TESCO REAL FOOD
From realfood.tesco.com
CHRISTMAS BREAKFAST RECIPES: INDULGE ON THE FESTIVE MORNING WITH ...
From independent.co.uk
EGGS WITH SPINACH AND HOLLANDAISE RECIPE FROM THE MARGARET …
From cooked.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
SCRUMPTIOUS SEAFOOD ARCHIVES - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
SPINACH AND PANCETTA MUFFINS WITH POACHED EGGS AND MUSTARD …
From foodandhome.co.za
POACHED EGG BREAKFAST MUFFIN | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
LOBSTER BENEDICT WITH POACHED EGGS, SPINACH, BUTTERMILK BISCUITS …
From pixels.com
EGGS FLORENTINE ROYAL MUFFIN - POACHED EGG, HALF A MUFFIN, …
From sync.myfitnesspal.com
LOBSTER MUFFINS WITH POACHED EGG, CAVIAR, SPINACH
From bbcgoodfoodme.com
LOBSTER BENEDICT WITH POACHED EGGS, SPINACH, BUTTERMILK BISCUITS …
From pixels.com
EGGS FLORENTINE RECIPE - BBC FOOD
From bbc.co.uk
EGG BENEDICT WITH ENGLISH MUFFINS POACHED EGGS HAM BRAISED …
From gettyimages.com
LOBSTER EGGS BENEDICT WITH TARRAGON HOLLANDAISE SAUCE AND LEMON …
From more.ctv.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love