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Jardin’s Lobster Eggs Benedict

Try this Lobster Eggs Benedict recipe from Jardin

April 16 is National Eggs Benedict Day. While this celebrated dish may have originated in New York, it has become a brunch staple enjoyed by many across the country — especially at Jardin, a new restaurant at Encore at Wynn Las Vegas. At Jardin, chef Joe Zanelli gives this classic dish a luxe touch by crowning poached eggs atop a bed of savory lobster meat and serving it with a rich, house-made tomato hollandaise sauce. Chef Zanelli has shared his recipe for Lobster Eggs Benedict with us, but if you find yourself brunching in Las Vegas, stop by the restaurant for this delectable dish and take advantage of their build-your-own Bloody Mary cart.


For the tomato hollandaise:

  • 5 egg yolks
  • 1/2 lemon, juiced
  • 1 Ounce hot sauce, such as Tabasco
  • 20 Ounces clarified butter
  • 6 Ounces roasted tomato purée

For the Eggs Benedict:

  • 1 Tablespoon butter
  • 2 Ounces vegetable stock
  • 3 Ounces blanched spinach
  • 1 English muffin
  • 1 potato hash brown
  • 3 Ounces cooked lobster knuckle meat
  • 2 poached eggs
  • 3 Ounces tomato hollandaise
  • Chopped chives, for garnish


For the tomato hollandaise:

In a blender mix the egg yolk, lemon juice, and Tabasco until it forms a sabayon.

Emulsify your butter.

Fold in 6 ounces of roasted tomato purée.

For the Eggs Benedict:

Warm up the lobster in 1 tablespoon whole butter and 2 ounces vegetable stock or water on a low heat.

Add spinach, season with salt and pepper, and drain well on a towel. Toast English muffin until golden brown. Have the hash brown pre-roasted.

To assemble, place the English muffin down in halves, then add spinach on top of the muffin. Then arrange the lobster in a nest on top of the spinach so the poached egg will sit in the nest. Next cover the poached eggs with tomato hollandaise sauce to taste and chopped chives.