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Steak and Eggs Benedict with Avocado

Steak and Eggs Benedict with Avocado
  • Prep 15 min
  • Total 50 min
  • Servings 6
This recipe marries two classic breakfast favorites into one hearty dish - poached eggs over seared beef steak and an English muffin, topped with avocado.
Updated March 6, 2014

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

Steps

  • 1
    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 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  • 2
    Bake 20 to 25 minutes or until yolks are firm, not runny.
  • 3
    In 12-inch skillet, heat oil over medium-high heat. Sprinkle steaks with remaining 1/4 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.
  • 4
    Meanwhile, make sauce mix as directed on package, using milk and butter.
  • 5
    To serve, place toasted muffin halves on serving plates. Carefully slide egg onto each muffin half. Top each with 1 steak and sliced avocado. Spoon sauce over each serving. Sprinkle with cracked pepper.

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Total Fat
26g
0%
Saturated Fat
10g
0%
Sodium
670mg
0%
Total Carbohydrate
22g
0%
Dietary Fiber
2g
0%
Protein
22g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 2 Very Lean Meat; 4 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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