What Are You Making on Christmas Morning?
Christmas dinner and dessert is planned. Now what are you making for Christmas Morning Breakfast?
Christmas is a special day and you need an amazing breakfast. That’s why Eggs Benedict is on my menu. And not just any Egg Benedict, but Filet Mignon Eggs Benedict!
Filet Mignon is French and means a dainty, thick, boneless slice of beef. Filet mignon is the most prized cut of meat because it is lean, tender, and buttery. I know we usually eat it for dinner, but since it a special occasion, why not have it for breakfast too??
What is Eggs Benedict?
Eggs Benedict is an American breakfast or brunch dish, consisting of two halves of an English muffin, each usually topped with Canadian bacon, a poached egg, and hollandaise sauce. But, for this recipe, we’re skipping the Canadian bacon and doing filet Mignon! And I added sautéed spinach for an added touch. So good!
Calphalon Premier™ Hard-Anodized Nonstick 11-Piece Cookware Set delivers a longer-lasting, superior nonstick performance for a perfect cooking experience every time. The durable, 3-layer nonstick interior is tough enough to withstand metal utensils and everyday use, and the hard-anodized exterior is dishwasher-safe for easy cleanup.
The steak was so simple and delicious to cook it in.
And The Calphalon IntelliCrisp™ 2-Slice Toaster has Advanced Heat Technology that ensures consistent toasting every time. Six unique settings from light to dark provide consistent results every time so that you can enjoy the perfect texture and shade of toast. Countdown LED timer around shade dial lets you monitor toasting progress. When your toast is done, the Toast Lift Lever elevates your slices for easy retrieval, and the removable crumb tray makes cleanup a cinch
It produced perfectly toasted English muffin slices.
Calphalon definitely made this breakfast a little easier to make.
So, definitely try these Filet Mignon Eggs Benedict this Christmas with a glass of Cranberry Mimosa.
Happy Holidays!
Filet Mignon Eggs Benedict
Ingredients
- 2 filet mignon rounds
- 1 English muffin
- 4 cups fresh spinach
- 2 eggs
- 2 tbsp vinegar
- salt, to taste
- pepper, to taste
- 2 tbsp olive oil
- rosemary to garnish
Hollandaise Sauce
- 2 egg yolks
- 1 1/2 tsp lemon juice
- 1/2 stick butter, melted
Instructions
Filet
- In a pan over medium to high heat, add a tbsp of olive oil. When hot, add both filets. Season with salt and pepper. Cook until medium rare to medium. Set aside.
English Muffin
- Cut English muffin in half. Toast until just browned.
Spinach
- In a pan over medium heat, add a tablespoon of olive oil. Sautee spinach until it just begins to wilt. Remove from heat and set aside.
Eggs
- To poach the eggs, bring a pot filled 1/2 way with water and 2 tbsp vinegar to a simmer. Crack an egg into a cup or bowl. Lower the cup to the water and slowly drop in the egg. Repeat with second egg. Let egg cook until the egg white is done and the yolk is still runny.
Hollandaise
- Place yolks and lemon juice in a stainless steel bowl. Whisk vigorously. Place over a pot with a little water that’s lightly boiling. Pour in melted butter and you continue to whisk until the mixture is thicker. Add salt and pepper to taste.
Assembly
- On a plate place down both english muffin halves. Place a filiet mignon on each one. Divide spinach between each. Add a poached egg on top of each. Drizzle with hollandaise. Garnish with rosemary.
