Langostino Eggs Benedict

1. 1

   Melt butter in a saute pan on medium low. When completely melted add langostino meat and allow to poach in butter until warmed through stirring occasionally.

2. 2

   Toast the English muffins and then drizzle with some of the butter the langostino is poaching in.

3. 3

   Bring a medium pot of water to a boil and add the vinegar and reduce to a light simmer. Place paper towels on a plate to receive the poached eggs when done. Crack one egg at a time into a bowl or cup and gently place it into the simmering water. Do not over the pot with eggs. Cook for 3-4 minutes and transfer to the plate with a slotted spoon.

4. 4

   Bring water in a double boiler or pot to a boil and then bring down to a simmer. Place a bowl over the top and whisk the egg yolks, lemon juice and hot sauce (optional) for 4-5 minutes until the yolks start to thicken. Now slowly drizzle the 1/2 cup of butter the langostino was poaching in to the yolks whisking constantly.

5. 5

   Place two English muffins halves on each plate. Divide the poached langostino meat on the English muffins and then place a poached egg on top of each one. Finally ladle hollandaise sauce over the eggs and garnish with diced scallions. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.