Surf And Turf Eggs Benedict Recipe
A creative take on classic brunch dishes, all made from scratch.
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Ingredients
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For the Hollandaise Sauce
For the Poached Eggs
For the Beef and Lobster
For the English Muffins
Method
Hollandaise Sauce
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and slightly thickened. Place the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
- 2
Incorporate Butter
Slowly drizzle in the melted butter while whisking continuously until the mixture thickens. Season with salt and a pinch of cayenne pepper. Remove from heat and set aside.
Poaching Eggs
- 3
Boil Water
In a large pot, bring water to a gentle simmer. Add the white vinegar.
- 4
Poach Eggs
Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Cooking Beef and Lobster
- 5
- 6
Cook the Lobster
In the same pan, add the lobster tails, cut side down, and cook for about 5-7 minutes until the meat is opaque and cooked through. Remove from heat.
Assembly
- 7
Toast Muffins
Split the English muffins in half and toast them until golden brown. Spread butter on each half.
- 8
Assemble the Dish
On each muffin half, place a slice of beef filet, top with a poached egg, and drizzle with hollandaise sauce. Add the lobster tail meat on the side or on top. Serve immediately.
