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Breakfast Meets Lunch Strangewiches

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A Recipe by Tastemade
  • LOBSTER SALAD:
  • 1 lb. cooked lobster meat, lightly chopped
  • 1/4 cup Hellmann's® or Best Foods Organic Original Mayonnaise or Hellmann's ® or Best Foods ® Real Mayonnaise
  • Grated peel and juice of 1 lemon
  • 1 Tbsp. minced fresh chives
  • 1/4 tsp. celery seeds
  • Hot pepper sauce to taste (optional)
  • CRISPY MAPLE BACON:
  • 8 ounces thick cut bacon, (8 slices)
  • 2 Tbsp. maple syrup
  • 2 Tbsp. firmly packed brown sugar
  • SOFTLY SCRAMBLED EGGS:
  • 1 Tbsp. butter
  • 6 eggs, whisked
  • 1/4 cup heavy cream
  • TO ASSEMBLE:
  • 4 English muffins, split
  • 4 Tbsp. butter, softened
  • 4 butter lettuce leaves

Nutritional information

 

Amount per serving

  • 1 For Lobster Salad, in a bowl mix together ingredients. Season, if desired, with salt and pepper to taste. Cover and refrigerate.
  • 2 For Crispy Maple Bacon, preheat oven to 400°. Line a baking sheet with foil and a rack. Place bacon on the rack and bake 12 to 15 minutes or until bacon begins to brown.
  • 3 Reduce oven temperature to 350°. In a bowl, mix together syrup and brown sugar. Flip bacon and brush with the sugary maple syrup. Bake 5 minutes, flip and brush the other side, then bake until golden brown. Let cool.
  • 4 For Softly Scrambled Eggs, in a nonstick skillet, melt butter. Slowly cook eggs and cream over low heat, stirring with a heat proof spatula, until eggs are cooked but still slightly runny, about 8 minutes.
  • 5 To Assemble, slather English muffins with butter and toast until golden in pan or on griddle. Evenly top toasted English muffin bottoms with butter lettuce, lobster salad, bacon, and muffin tops.