This is a recipe that I have been envisioning for days and I am excited to share it with you!I was imagining how I would share my story of my Lobster Eggs Benney with you through my photography! I didn't just think about the dish itself, but also about the photography. I was already planning which props to use and how to set up the shoot. Surprisingly, it all came together quickly. Ultimately, this dish was a heavenly delight! Here's how I prepared it!
Breakfast Hash
Ingredients:
2 red potatoes
Cracked pepper
1/4 tsp. garlic salt
1/2 tsp. paprika
1/2 small diced onion
4 strips of chopped bacon
1 bag of fresh asparagus ,diced medium
1/2 yellow diced, medium zucchini
Directions
In a frying pan, add the bacon and fry until crisp, then set it on a paper towel to cool down.
Add the diced two red potatoes, chopped onion, diced zucchini, and small chopped asparagus into the hot bacon grease.
Cook on medium heat and while cooking, sprinkle garlic salt, cracked pepper, and paprika for that delightful smoky taste.
It takes approximately 10-12 minutes to fry until the potatoes and veggies until soft and golden.
Include the diced bacon with the cooked potato hash.
Keep it warm until you're prepared to assemble the dish.
To complete the dish, you will need:
1 lobster tail (I used cold water lobster tail)
1 stick of butter (non salted)
1 small smashed garlic clove
2 eggs
3-5 pieces of cooked asparagus
1 slice of rustic bread
Directions:
Take a small pot and melt 1 stick of unsalted butter. Add salt to taste if desired, then warm the butter with 1 small smashed garlic clove.
Next, add the lobster tail meat to the pot of melted butter.
Once the lobster meat turns pink and is slightly tender, remove it from the heat and set it aside.
Be cautious not to overcook as it may become rubbery (around 5-7 minutes at an internal temperature of 140 degrees).
Prepare the Poached Egg
To poach the eggs, start by bringing a small pot of water to a boil over medium-high heat. Be sure to add a tablespoon of white vinegar to the water.
Next, crack 2 eggs into a small bowl to prevent breakage or shell pieces in the water. Use a wooden spoon to create a whirlpool in the boiling water, then gently add the eggs to the center of the whirlpool. I recommend adding an extra egg as a backup in case one doesn't turn out.
Allow the eggs to cook for 2 1/2 to 3 minutes for a soft poached egg. Using a slotted spoon, carefully remove the eggs and set them aside until ready to assemble the dish.
Hollandaise sauce
2 egg yolks
1/2 tsp. Dijon mustard
Warmed butter that was used to poach the lobster in.
pinch of paprika
cracked pepper
1 tbsp. fresh lemon juice
pinch of salt
Directions:
You can use a small mixer or a jar with a hand mixer. I personally used a hand mixer with a frother, and it worked exceptionally well!
Combine two egg yolks, mustard, lemon juice, a pinch of salt, paprika, and cracked pepper.
Using your hand mixer, whip on high speed while slowly adding the warmed butter from the poached lobster tail.
While whipping the hollandaise sauce, it is crucial to pour the butter slowly into the eggs to prevent them from separating. The desired consistency for the hollandaise is light, fluffy, and delicious!
To plate the whole dish;
Enhance your favorite dish by adding a warm, toasted, buttery slice of rustic bread.
Place a spoon or two of the potato hash on top of the rustic bread,
followed by the poached lobster tail.
Next, delicately place the soft poached egg over the lobster tail
and generously drizzle hollandaise sauce over the egg. For an extra touch, consider adding a spoonful of black caviar to elevate the dish, although I have opted for a spring-like touch with these exquisite edible flowers from the St. Pete Saturday Morning Market. https://saturdaymorningmarket.com/
The beautiful edible flowers I used are from:
This beautiful dish is served with a side of asparagus is just such a treat for a Sunday morning brunch with a girlfriend or the one that you love.
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