Gourmet Surf and Turf Eggs Benedict

Ingredients

Chives

2 tablespoons, finely chopped

Salt

to taste

Black pepper

to taste

Unsalted butter

4 tablespoons, divided

Eggs

4 large

Lobster tails

2, cooked and meat removed

Steak fillets

2 (6-8 ounces each)

English muffins

2, split and toasted

Hollandaise sauce

1 cup

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Drizzle the warm hollandaise sauce over the poached eggs and garnish with chopped chives before serving.