Ease of Preparation: Medium
Yield: 4 servings
Ingredients:
- Water, for boiling
- ¼ cup (60 ml) lemon juice
- 4 scones (see recipe)
- Butter, for toasting
- 8 fresh eggs, cold
- 1 pound (454 g) cooked lobster meat – ½ tail and 1 claw per toasted slice
Tarragon Hollandaise Sauce:
- 5 egg yolks, lightly beaten
- 4 teaspoons (20 ml) lemon juice
- 1 cup (240 ml) butter, melted
- 1 ½ tablespoons (22.5 ml) chopped fresh tarragon + more to serve
- Freshly ground pepper
Method:
Heat a pot of water to boiling. Lower it to a very gentle simmer. Add lemon juice.
Make the Tarragon Hollandaise Sauce: combine egg yolks and lemon juice in a bowl set over simmering water. Whisk vigorously for 3-4 minutes. As you are whisking, remove the bowl from the heat every 15 seconds for 15 seconds.
Once eggs are fluffy and thick, remove bowl from the heat. Slowly pour in butter, whisking continuously to incorporate.
Add tarragon and whisk in. Keep warm.
When ready to serve, heat a pan for toasting scones. Cut the scones in half. Butter. Toast in the pan, cut side down. Keep warm.
Crack an egg into a small bowl. Take it close to the simmering lemon water and gently slide the egg into the water. Repeat for a second egg. Let each egg cook 3 minutes, until white is cooked and the yolk is jammy. Remove using a slotted spoon to a lined plate. Repeat until all eggs are cooked. Keep warm.
Warm the lobster meat, then divide between each scone half, with one claw and ½ tail on each.
Top the lobster meat on the scones with a poached egg.
Spoon some of the warm hollandaise over each scone half. Top with chopped tarragon and freshly ground pepper.
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