Filet Mignon Eggs Benedict

By janiejo

Ingredients

• 2 English muffins, split
• 1 Tbs. unsalted butter
• 4 filets mignons, each about 2 oz. and 1/4 inch thick
• Salt and freshly ground black pepper, to taste
• 4 eggs
• 1/4 lb. cooked asparagus stalks
• 1/2 cup Hollandaise Sauce
• Swiss Diamond Cook Four Different Items At Once – 4-1 pan

Preparation

Step 1

Preheat a broiler.

Lightly spread each cut side of the muffins with 3/4 tsp. of the butter.

Broil until golden, 3 to 5 minutes.

Meanwhile, pre-heat 4-1 pan over medium-high heat.

Season the filets with salt and black pepper and cook until nicely browned, about 2 minutes per side for medium, or until done to your liking.

Remove from heat and cover to keep warm.

Add 1 Tbs. water to each well of pan, bring to a simmer then crack an egg into each cup.

Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking.

Place 2 muffin halves on each plate. Top each muffin half with asparagus, a filet, an egg and hollandaise.

Serve immediately.