Teresa's Recipes
Gourmet Surf and Turf Eggs Benedict
Indulge in a luxurious breakfast experience with this Gourmet Surf and Turf Eggs Benedict. Combining the richness of tender steak with the delicate sweetness of succulent lobster, this dish elevates the classic eggs benedict to new heights. Topped with a velvety homemade hollandaise sauce and garnished with fresh chives, each bite is a harmonious blend of flavors that will transport your taste buds to a seaside brunch. Perfect for special occasions or a decadent weekend treat, this dish is a true celebration of culinary artistry.
Ingredients
- 2 tablespoons, finely chopped Chives
- to taste Salt
- to taste Black pepper
- 4 tablespoons, divided Unsalted butter
- 4 large Eggs
- 2, cooked and meat removed Lobster tails
- 2 (6-8 ounces each) Steak fillets
- 2, split and toasted English muffins
- 1 cup Hollandaise sauce
Dietary Notes
- Servings: 2
- Dish Type: Breakfast
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 700
- Fat: 50g
- Carbs: 25g
- Protein: 40g
- Sodium: 900mg
- Sugar: 2g
Instructions
- Begin by preparing the hollandaise sauce. In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously while slowly drizzling in 1/2 cup of melted unsalted butter until the sauce is thick and creamy. Remove from heat and set aside.
- Season the steak fillets generously with salt and black pepper. In a skillet, melt 2 tablespoons of butter over medium-high heat. Cook the steak to your desired doneness (about 3-4 minutes per side for medium-rare). Let the steak rest for a few minutes, then slice it thinly.
- While the steak is resting, poach the eggs. In a pot of simmering water, create a gentle whirlpool and carefully crack each egg into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- To assemble, place a toasted half of an English muffin on each plate. Top each muffin half with a slice of steak, followed by a portion of lobster meat. Gently place a poached egg on top of each stack.
- Drizzle the warm hollandaise sauce over the poached eggs and garnish with chopped chives before serving.
Tips
- For added flavor, consider marinating the steak in garlic and herbs before cooking.
- If you prefer, you can substitute the lobster with crab meat or shrimp.
- Serve with a side of fresh fruit or a light salad for a balanced meal.