from grandteuton.blogspot.com
It's a nice problem to have: what to do with extra filets? (Yes, as in Mignon.) Well, with a bit of a nod to Eggs Benedict, we had a very tasty little treat.
Once a batch of Bearnaise sauce was complete, the steaks - which had been cooked on the grill a few days before - were reheated while an English muffin (don't you just love all those nooks and crannies?) toasted.
Straight from the toaster, the muffin halves were slathered with a bit of chipotle cheese, then topped with the steaks.
Into the pan vacated by the steaks went the eggs to be cooked to a perfect over easy, dusted with a bit of marjoram, oregano, and thyme.
The eggs topped the steaks and then were covered with the beautiful Bearnaise.
Slicing into this lovely stack of flavours, we were treated to a perfectly thickened yolk oozing over the rest of the savoury goodness.
Yum, is as good an expression as most, and actually quite apropos.
It's a nice problem to have: what to do with extra filets? (Yes, as in Mignon.) Well, with a bit of a nod to Eggs Benedict, we had a very tasty little treat.
Once a batch of Bearnaise sauce was complete, the steaks - which had been cooked on the grill a few days before - were reheated while an English muffin (don't you just love all those nooks and crannies?) toasted.
Straight from the toaster, the muffin halves were slathered with a bit of chipotle cheese, then topped with the steaks.
Into the pan vacated by the steaks went the eggs to be cooked to a perfect over easy, dusted with a bit of marjoram, oregano, and thyme.
The eggs topped the steaks and then were covered with the beautiful Bearnaise.
Slicing into this lovely stack of flavours, we were treated to a perfectly thickened yolk oozing over the rest of the savoury goodness.
Yum, is as good an expression as most, and actually quite apropos.
