01.22.13
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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 magnificentlighter 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
Serves 2.
Prep time: 15 minutes
Cook time: >10 minutes
Ingredients:
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
Directions:
- 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:
Calories: 295
Fat: 12 grams
Carbohydrates: 18 grams
Fiber: 3.5 grams
Protein: 29 grams
Weight Watchers Points: 7
Leave a Comment | 19 Comments
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Claire
Categories:Breakfast, Recipes
Tags:egg benedict recipe, lobster recipes, low fat hollandaise sauce recipes
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Comments
Posted by elizabeth on
Tuesday, January 22nd, 2013
absolutely obsessed with this. and I love the idea of a skinny brunch week! loooove brunch and it's usually so horrible for you--this is perfect! Thanks, Claire!
Reply
Posted by claire on
Tuesday, January 22nd, 2013
Thanks Elizabeth!
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Posted by Kristina on
Tuesday, January 22nd, 2013
Omygosh... is it Sunday morning yet?? This looks ridiculous Claire.. SO yummy! Love the little lobster incorporated in the sauce, very fancy :)
Reply
Posted by The Beeroness on
Tuesday, January 22nd, 2013
I love this so much! And I've noticed that in California I've been able to get Lobster tails cheaper this year, not sure why. And that sauce sounds awesome I love a good homemade Holindaise
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Posted by claire on
Tuesday, January 22nd, 2013
Just another reason I have to move to California.
Reply
Posted by Eat.Style.Play on
Tuesday, January 22nd, 2013
OMG I love Eggs Benny so much I get it all the time, but I know i can't eat it anymore because of all of the butter. This looks super good.
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Posted by Chung-Ah | Damn Delicious on
Tuesday, January 22nd, 2013
So when can I come over for brunch? :)
Reply
Posted by claire on
Tuesday, January 22nd, 2013
ALL THIS WEEK!! If you don't mind me hiding away from you b/c I'm sick :(
Reply
Posted by Georgia The Comfort of Cooking on
Tuesday, January 22nd, 2013
Oh my goodness, this looks delish Claire! If only I wasn't allergic to lobster *sob* :( Hope you feel better soon!
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Posted by Carolyn on
Tuesday, January 22nd, 2013
Oh yum! I love lobstah! I need to pin this one.
Reply
Posted by Whitney Brooke on
Tuesday, January 22nd, 2013
My face is expolding with this goodness. Who knew you could make lobster and hollandaise healthy!?!!!
Reply
Posted by Marie @ Not Enough Cinnamon on
Tuesday, January 22nd, 2013
I'm planning to have a skinny brunch next Sunday, and this Eggs Benny will definitively be on the table! Can't wait to see what else you have in store for us
Reply
Posted by Cassie | Bake Your Day on
Tuesday, January 22nd, 2013
Holy cow, this looks amazing! I love all of your lobster stuff going on lately!
Reply
Posted by Dinnersdishesdessert on
Tuesday, January 22nd, 2013
lobster and more lobster and it is good for you - hand it over!
Reply
Posted by Stephanie @ Eat. Drink. Love. on
Tuesday, January 22nd, 2013
Yum!! I love brunch too! And eggs benny is one of my favorite dishes!! Love your lightened up sauce!
Reply
Posted by Julie @ Table for Two on
Wednesday, January 23rd, 2013
oh my freaking gosh. i love this lobster benedict. such a great change up from the typical crab benedict. oh man, i see a brunch coming up with you!!
Reply
Posted by Bev @ Bev Cooks on
Thursday, January 24th, 2013
I want to do bad things to this. Very bad things.
Okay I'm gross.
Reply