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Steak and Eggs Benedict with Avocado
Steak and Eggs Benedict with Avocado
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Prep Time:
15 minutes
Total Time:
50 minutes
Elevate breakfast with a delicious combo of poached eggs, seared steak, English muffin, and creamy avocado.
Ingredients:
  • 6 eggs
  • 6 teaspoons half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 3 beef tenderloin steaks, 1 inch thick (4 oz each), cut in half horizontally
  • 1 package (0.9 oz) béarnaise sauce mix
  • 1 cup milk
  • 1/4 cup butter
  • 3 English muffins, split, toasted
  • 1 avocado, pitted, peeled and sliced
  • Cracked black pepper, if desired
Instructions:
  • Preheat oven to 325°F. Generously coat 6 (6-oz) custard cups with cooking spray and arrange them in a shallow baking pan. Crack 1 egg into each cup, add 1 teaspoon of half-and-half on top of each egg. Season evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Bake for 20 to 25 minutes until yolks are set.
  • Heat oil in a 12-inch skillet over medium-high heat. Season steaks with remaining 1/4 teaspoon each of salt and pepper. Cook steaks in the hot oil for 4 minutes, flipping them once, until cooked to your liking. Remove from heat and let them rest for 5 minutes.
  • Prepare the sauce mix according to the instructions on the package, using milk and butter.
  • Place the toasted muffin halves on serving plates. Gently slide an egg onto each muffin half. Top each with a steak and sliced avocado. Drizzle sauce over each serving and sprinkle with cracked pepper.

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