Bay Lobster Eggs Benedict and Cajun Hollandaise Ingredients: For the Cajun Hollandaise: 3 large egg yolks 1 tablespoon water 1 tablespoon lemon juice 1/2 cup unsalted butter, melted 1 teaspoon Cajun seasoning Salt and pepper, to taste For the Eggs Benedict: 4 English muffins, split and toasted 8 slices cooked bay lobster meat 8 poached eggs Cajun Hollandaise sauce Chopped fresh chives, for garnish Directions: To make the Cajun Hollandaise, in a heatproof bowl, whisk together the egg yolks, water, and lemon juice. Place the bowl over a saucepan of simmering water (double boiler) and whisk constantly until the mixture begins to thicken. Slowly drizzle in the melted butter, whisking constantly, until the sauce is smooth and thickened. Stir in the Cajun seasoning, salt, and pepper to taste. R
🥕🥒 Refreshing Carrot and Cucumber Salad Recipe – Crisp, Healthy & Delicious 🥗✨
Ingredients: 2 cups shredded carrots 1 cup diced cucumbers 1/4 cup plain Greek yogurt 2 tablespoons mayonnaise 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 teaspoon honey 1/4 teaspoon salt 1/8 teaspoon black pepper 2 tablespoons chopped fresh dill (optional) Instructions: In a medium bowl, combine the shredded carrots and diced cucumbers. Set aside. In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, Dijon mustard, honey, salt, and black pepper until well combined. Pour the dressing over the carrot and cucumber mixture and toss gently to coat. If desired, stir in the chopped fresh dill. Chill the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature as a refreshing side dish or light lunch.
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