Indulge in a luxurious brunch with perfectly poached eggs and succulent lobster meat, all smothered in a rich, creamy hollandaise sauce. A New England classic that elevates any special occasion.
Crispy, pan-fried potatoes with sautéed onions and bell peppers. A classic American diner-style breakfast side dish that's hearty, savory, and perfect alongside eggs and bacon. Ready in under 40 minutes!
A vibrant mix of fresh berries, kiwi, and citrus tossed in a light honey-lime dressing. This refreshing salad is perfect for picnics, brunches, or as a healthy dessert.
About Lobster Benedict, Home Fries and Fruit Salad
Rich Lobster Benedict with hearty home fries and fresh fruit salad - an energy-giving, luxurious brunch!
This new_england dish is perfect for brunch. With 1398.92 calories and 51.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs English Muffins (split in half)
1 tbsp Fresh Chives (finely chopped, for garnish)
0.25 tsp Paprika (for garnish)
Instructions
1
Prepare the Hollandaise Sauce
Create a double boiler by placing a heatproof bowl over a saucepan with 1-2 inches of gently simmering water. The bowl should not touch the water.
In the bowl, whisk the egg yolks, lemon juice, and 1 tbsp of water until the mixture is pale, frothy, and slightly thickened, about 1-2 minutes.
While whisking constantly, begin adding the melted butter in a very slow, thin stream. Emulsify the butter completely before adding more. This is crucial to prevent the sauce from breaking.
Once all the butter is incorporated, continue to whisk over the gentle heat for another 2-3 minutes until the sauce is thick enough to coat the back of a spoon.
Remove from heat and stir in the cayenne pepper and salt. Cover and keep in a warm spot until ready to serve.
2
Poach the Eggs
Fill a medium pot with at least 3 inches of water. Add the white vinegar and bring to a gentle simmer over medium heat. Do not let it boil rapidly.
Crack each egg into a separate small bowl or ramekin. This makes it easier to slide them into the water.
Create a gentle whirlpool in the water with a spoon. Carefully slide one egg into the center of the whirlpool. Cook for 3-4 minutes for a runny yolk and set whites.
Using a slotted spoon, lift the poached egg out of the water, allowing excess water to drain. Place on a plate lined with a paper towel. Repeat with the remaining eggs, cooking no more than two at a time.
3
Toast Muffins and Warm Lobster
While the eggs are poaching, toast the English muffin halves until golden brown and crisp, either in a toaster or a pan with a little butter.
In a small skillet, melt 1 tbsp of butter over medium-low heat.
Add the chopped lobster meat and gently toss for 1-2 minutes until just warmed through. Avoid overcooking. Season lightly with salt and pepper if desired.
4
Assemble and Serve
Arrange two toasted muffin halves on each plate.
Top each muffin half with a generous portion of the warm lobster meat.
Carefully place a poached egg on top of the lobster.
Generously spoon the warm hollandaise sauce over each egg, letting it cascade down the sides.
Garnish immediately with finely chopped fresh chives and a sprinkle of paprika. Serve right away for the best experience.
336cal
6gprotein
49gcarbs
14gfat
Ingredients
2 lb Russet Potatoes (About 4 medium potatoes)
1 tbsp Salt (For boiling water)
4 tbsp Vegetable Oil (Or another high-smoke point oil like canola or avocado oil)
1 large Yellow Onion (Chopped)
1 medium Green Bell Pepper (Chopped)
1 tsp Paprika (Use sweet or smoked paprika)
0.5 tsp Garlic Powder
0.5 tsp Black Pepper (Freshly ground)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Prepare and Par-boil Potatoes
Peel the potatoes and cut them into uniform 3/4-inch cubes.
Place the cubed potatoes in a large pot and cover with cold water by at least one inch. Add 1 tablespoon of salt.
Bring to a rolling boil over high heat, then immediately reduce the heat to a simmer. Cook for 10-12 minutes until they are just fork-tender but still hold their shape.
Drain the potatoes thoroughly in a colander. Let them sit for 5-10 minutes to allow excess steam and moisture to evaporate. This step is crucial for crispy results.
2
Sauté Onions and Peppers
While the potatoes are drying, heat the vegetable oil in a large 12-inch cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers.
Add the chopped onion and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until they soften and begin to brown at the edges.
Remove the onions and peppers from the skillet with a slotted spoon and set them aside on a plate.
3
Fry the Potatoes
Add the dried, par-boiled potatoes to the hot skillet, ensuring they are in a single layer. Do not overcrowd the pan; work in batches if necessary.
2 tbsp fresh mint leaves (finely chopped, for garnish)
Instructions
1
Prepare the Fruit (10 minutes). Begin by washing all fruits under cool running water. Pat them dry gently.
Hull the strawberries (remove the green tops) and slice them into quarters.
If using large grapes, slice them in half.
Peel the kiwis and slice them into 1/4-inch thick rounds.
Peel the mandarin oranges and separate them into individual segments.
Place all the prepared fruit into a large mixing bowl.
2
Make the Honey-Lime Dressing (2 minutes). In a small bowl, whisk together the fresh lime juice and honey until the honey is fully dissolved and the dressing is smooth. For an extra burst of citrus flavor, you can add the zest of half a lime.
3
Combine the Salad (1 minute). Pour the honey-lime dressing over the fruit in the large bowl. Using a large spoon or rubber spatula, gently fold the fruit and dressing together until all the pieces are lightly coated. Be careful not to mash the softer fruits.
4
Chill and Serve (15 minutes). For the best flavor, cover the bowl and chill the fruit salad in the refrigerator for at least 15 minutes. This allows the flavors to meld together. Just before serving, garnish with freshly chopped mint.
