Ahoy there friends! I apologize for the lack of update yesterday, my husband decided it might be fun to give me ANOTHER awful cold that I’m beginning to fear may be the flu. I just can’t seem to catch a break this January! But, life goes on and I have a ton of stuff due this week, so I’m truckin on! Plus, it’s SKINNY BRUNCH WEEK and I couldn’t possibly sit that out! So, to kick off a week dedicated to the best meal in the universe, I’m sharing an absolutely magnificent lighter lobster eggs benedict made with a lobster hollandaise sauce!
Eggs benedict is my go-to for almost every brunch I go to. I just can NOT resist a perfect poached egg. The runny yolk, the beautiful presentation…I’m utterly addicted.
As much as I LOVE eggs bene, it’s definitely not an “every Sunday” kind of meal. Well, unless you want to weigh 1500 pounds. The reason behind the huge calorie count is the hollandaise sauce. I mean, what do you expect from a sauce made purely of butter and eggs? So, to save a bunch of calories, I whipped up a lighter version of this sauce to go on top my eggy, lobster creation.
Except, it’s not just regular hollandaise. I added small, teeny tiny bites of super chopped lobster to it! Hence, the small little chunkies. So not only is there lobster underneath the egg, there’s little lobster chunkies in the sauce!
I simply chopped a few of those tails into teeny, tiny pieces and whisked them into the sauce when it was done on the stove top. Simple, easy and oh so freakin’ delicious. If you want, omit the lobster and sub in your favorite seafood, like crab or shrimp! I just love using lobster b/c it really glams up the dish and adds such a pretty color contrast. Oh, and it’s just so damn delicious.
Lighter Lobster Eggs Benedict
Prep time: 15 minutes
Cook time: >10 minutes
For the benedict:
- 2 whole wheat biscuits or english muffins
- 2 eggs, poached (see how to poach an egg here)
- 1/3 cup baby arugula
- 2 tablespoons chopped tomato
- 2 pieces part-skim sliced cheese
- About 1/4 cup chopped lobster tail meat
For the sauce:
- 1 tablespoon butter
- 1/2 cup nonfat buttermilk
- 1/4 cup light cream
- 1 tablespoon corn starch
- 1 egg, beaten
- 1 tablespoon lemon juice
- About 2 1/2 tablespoons finely chopped lobster meat
- Salt and pepper to taste
- To make the sauce: Melt butter in a medium saucepan over medium high heat until golden brown. Remove from heat and pour into a bowl.
- Return saucepan to heat and add 1/4 cup cream, corn starch and salt and pepper. Whisk the mixture constantly until smooth. Gradually whisk in the egg and buttermilk until sauce is smooth. Remove from heat and stir in lemon juice and lobster meat until sauce appears slightly chunky.
- To make the benedict, toast the english muffin bottom or biscuit in a toaster. Immediately place the cheese over the muffin when done so it melts. Top the cheese with 1/4 cup argula, about 2 1/2 tablespoons lobster meat and one poached egg. Pour about two tablespoons of lobster sauce over the egg and garnish with chopped tomato and black pepper. Eat immediately.
Nutritional information per eggs benedict:
Fat: 12 grams
Carbohydrates: 18 grams
Fiber: 3.5 grams
Protein: 29 grams
Weight Watchers Points: 7