Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Florida Breakfast Recipe
Lobster Eggs Benedict
|
Breakfast-7015 |
| Ingredients |
|
| 8 slices |
bacon, cooked and drained |
| 2 |
English muffins, split and toasted |
| 8 ounces |
lobster, cooked |
| 4 large |
eggs, poached |
| |
pepper to taste |
| |
paprika to taste |
| |
|
| Hollandaise Sauce |
|
| 3 tablespoons |
lemon juice |
| 2 |
egg yolks |
| 1/2 teaspoon |
salt |
| 8 ounces |
butter, cut in 8 pieces |
| |
|
Preparation
Place 2 bacon slices on each muffin half. Layer each with 2 ounces lobster and poached egg. Spoon one ounce of Hollandaise Sauce over each serving, top with pepper and paprika. Serve immediately.
Yield
4 servings
Nutritional Value Per Serving
Calories 327, Calories From Fat 155, Total Fat 17g, Saturated Fat 7g, Trans Fatty Acid 0g, Cholesterol 304mg, Total Carbohydrate 18g, Protein 25g, Omega 3 Fatty Acid 0.32g
|
|
Look for "Fresh from Florida" ingredients at your grocery store. |
