Steak and Eggs Benedict with Avocado
Ingredients
- 6 eggs
- 6 teaspoons half-and-half
- ½ teaspoon salt
- ½ 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
- ¼ cup butter
- 3 English muffins split, toasted
- 1 avocado pitted, peeled and sliced
- Cracked black pepper if desired
Instructions
- Heat oven to 325°F.
- Spray 6 (6-oz) custard cups with cooking spray.
- Place cups in shallow baking pan.
- Break 1 egg into each cup.
- Top each with 1 teaspoon half-and-half.
- Sprinkle evenly with ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
- Bake 20 to 25 minutes or until yolks are firm, not runny.
- In 12-inch skillet, heat oil over medium-high heat.
- Sprinkle steaks with remaining ¼ teaspoon each salt and pepper.
- Cook steaks in oil 4 minutes, turning once, or until of desired doneness.
- Remove from heat; let stand 5 minutes.
- Meanwhile, make sauce mix as directed on package, using milk and butter.
- Place toasted muffin halves on serving plates.
- Carefully slide 1 egg onto each muffin half.
- Top each with 1 steak and sliced avocado.
- Spoon sauce over each serving.
- Sprinkle with cracked pepper.
