Rich and decadent, Lobster Benedict with Saffron Hollandaise Sauce on a yam patty is a great way to start any day!
Holley is responsible for this incredible recipe, although I would like to take credit for the suggestion of saffron being the flavor of the hollandaise sauce.
Here's my story: Holley found lobster on sale, and she also bought some king crab legs, which allowed for this recipe. Holley prefers the flavor of the crab (I love both). You can see that we also made some with the crab meat instead of lobster.
Actually, for the rest of my story, you have to go here. It is a tale of love, family, conflict, lust, and, of course, food….
That was fun. Yup, I'm a dork. Lobster's are pretty cool. They look so cool. Which is why we took so many photos. Side note: we also just watched the movie “The Lobster”. For those of you who like weird movies, you'll love this one – thanks for the recommendation Kequyen!
Enjoy this incredible gluten-free eggs benedict recipe. Paleo Lobster Benedict with Saffron Hollandaise Sauce is an amazing way to have breakfast at any time, any day!
Easy sweet potato pancakes make a great benny base, or on their own for breakfast or brunch
- 2 cups shredded yam or sweet potato
- 3 egg whites (leftover from the saffron Hollandaise sauce perhaps?)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp coconut flour
- 4 tbsp coconut oil or ghee
- Put a frying pan on to heat over medium heat.
- Combine: shredded yam, egg, salt, pepper and coconut flour, mix until combined.
- Put 1 tbsp coconut oil or ghee in the pan and drop 1/4 of the shredded yams into the oil, gently press down to the desired thickness, 1/4 inch or so.
- Cook for 2 minutes, gently flip over (this can be hard, careful).
- Cook for 2-3 minutes on the other side, the egg will cook and the shredded yam will soften.
- Place on a paper towel or plate.
Rich and decadent, Lobster Benedict with Saffron Hollandaise sauce is a great way to start any day!
- 2 lobster tails
- 4 sweet potato stacks (or alternately, 9-12 stalks gently steamed asparagus)
- 4 eggs
- 1 tsp white vinegar
- 1/2 cup Saffron Hollandaise sauce
- Fry sweet potato stacks or steam asparagus, set aside.
- Cook lobster if not already done (we used pre-cooked lobster)
- Cut tails in half and lay in a circle on top of stacks or stalks.
- Keep warm (I pop them into the oven at 100F or whatever the lowest setting is).
Make Saffron Hollandaise Sauce. And set aside
- In a large pot, bring water to a rolling boil (how much water depends on the size and shape of your pot, you want enough room they don't stick to the bottom with not a crazy amount of wasted water.
- Add vinegar, and stir.
- Use the handle of your slotted spoon to stir the water in one direction until you create a gentle swirl or vortex (sounds scientific, do I sound smart?).
- Gently drop the egg into the center of vortex. The swirling water will help diminish the white from “bleeding out” or disappearing into the water.
- Turn off the heat, cover the pan and set your timer. Let the eggs relax in their bath, no peeking, poking, or stirring, it makes them angry.
- Soft poached is approx 2 min, 4 for medium, and 6 for hard: this will vary slightly depending on the type of eggs, freshness, size and starting temperature.
- Remove the egg with a slotted spoon and stack on top of the lobster tail.
- Cover with a generous amount of Saffron Hollandaise sauce.
- Sprinkle with paprika or black pepper.