Set within South Melbourne’s leafy lakeside pocket, Clementine brings a relaxed yet refined approach to modern dining. This Moreton Bay Bug Benedict reflects that balance, offering an elevated take on a classic by layering delicate seafood with rich, considered flavours. Perfect for a Mother’s Day brunch at home, it is a dish that feels both indulgent and effortlessly composed.
LifestyleMoreton Bay Bug Benedict
Next ArticleMoreton Bay Bug Benedict
05 May 2026
Ingredients
Bug
- 2 large Moreton Bay bugs
- 2 slices sourdough bread
- 2 handfuls spinach, sautéed
- 4 tablespoons hollandaise
- 4 poached eggs
Sauce
- 1 tsp chopped onion
- ½ tsp chopped garlic
- 1 tsp chopped gherkin
- ½ tsp chopped capers
- 1 tsp Dijon mustard
- ¼ cup diced potato
- 1 tsp chopped tarragon
- 1 cup heavy cream
- ¼ cup brandy
Herb Crumb
- ⅓ cup parsley
- ⅓ cup dill
- 1 cup breadcrumbs
- 2 tbsp olive oil
Method
Prepare the Bug
Steam the Moreton Bay bugs for approximately 12 minutes (alternatively blanch in boiling water), then refresh in ice water. Remove the shell from the underside and carefully extract the meat. Lightly oil the shell, return the meat, then top with the prepared sauce and herb crumb. Bake at 180°C for 5 minutes until lightly golden.
Make the Sauce
Sauté the onion, garlic and diced potato until lightly golden. Deglaze with brandy, then add the cream and simmer until thickened. Stir through the tarragon, Dijon mustard, gherkin and capers. Season to taste and set aside.
Herb Crumb
Blend parsley, dill, breadcrumbs and olive oil until combined.
To Assemble
Toast the sourdough and layer with sautéed spinach. Top with poached eggs and spoon over hollandaise. Serve alongside the baked Moreton Bay bug.
