[FTC Disclosure: I received no compensation for this post and I'm not contracted by Smithfield Foods or their PR firm. However, in full disclosure, they did take me on two trips this year.]
When we were in Smithfield, VA, we had breakfast at the
Smithfield Gourmet Bakery and Cafe. One of the items on the menu was Lobster Eggs Benedict and of course, almost everyone in our party opted for that dish. It was a split biscuit topped with ham, eggs fried over easy, Hollandaise sauce and of course, lobster.
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| Lobster Eggs Benedict as served at the Smithfield Gourmet Bakery and Cafe in Smithfield VA. |
As I was eating it, I told myself I would be making it at home and staying true to my word, here it is.
I'm sure that you guessed we made this on our grills instead of inside. You were right. Here's what we did.
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| First we started with Alexis making pan style buttermilk biscuits. She did that on one of our ceramic kamado grills set up with an Adjustable Rig but you could also use any type of indirect set up for the kamado grill, such as a plate setter or heat deflector. It is best to bake them high up in the kamado so you take advantage of the heat reflecting down. |
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| Look how moist and flaky these biscuits turn out. I love them this way instead of the typical round biscuits. |
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| Next I made a Hollandaise sauce. I beat about 5 egg yolks and a splash of cold water until frothy. I put that over a double broiler and whisked in clarified butter until doubled in volume. Then I seasoned it with lemon juice, cayenne, and a bit of salt. Use a thermos or double insulated mug to keep your Hollandaise warm. That way you don't have to worry about splitting it when heating it back up. |
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| Next I baked 6 eggs in a muffin pan. I seasoned them with a little BBQ rub and salt. This was indirect on a ceramic kamado grill running 350°f. I bake them until the egg whites are set, about 15 to 20 minutes. |
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| While the eggs baked, I prepped the lobster. I just split open a thawed tail, removed the meat, and cut it into bite sized chunks. |
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| Tip: Seafood proteins are wimps. They can't handle heat at all before they start to degrade, so always keep seafood as cold as possible until the last minute you use them. |
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| I put the lobster bits in the muffin pan, poured warm clarified butter over them and put them back in the grill for just another few minutes. |
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| Because the butter was already warm, it only took a few minutes for the lobster to get done which is an internal temperature of 135°f. |
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| We had ordered a nice Charles Henry Gray ham but that was for Thanksgiving and I wasn't touching it before the big day, Alexis would have killed me. So instead I ran to the store and picked up a ready to eat Smithfield Anytime Boneless Ham. |
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| Once everything is is cooked, it's just a matter of putting it all together. Split the biscuit and top it with sliced ham, 2 eggs, lobster and the Hollandaise sauce. |
As great as theirs was....I have to say mine was a wee bit better myself :) Now I just want to try it again using some of the leftover Charles Henry Gray country ham that we had for Thanksgiving.
