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Steak & Egg Benedict

  • Steak & Egg Benedict
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Ingredients

  • 2 beef tenderloin, 6oz each
  • 6 eggs
  • 1/2 sweet onion
  • 1 sweet orange pepper
  • 1 red pepper
  • 3 cups mixed greens (kale and spinach)
  • 1/2 cup green onions, chopped
  • 2 cups cherry tomatoes
  • 2 cloves garlic, chopped
  • 3 basil leaves
  • 2 sprigs rosemary
  • 1 lemon
  • 2 Take and Bake breads
  • Sea salt
  • Black pepper
  • Olive oil
  • Meat seasoning

Directions

  • Season steak with your favorite meat seasoning
  • Refrigerate for a couple of hours or overnight
  • Remove steak from refrigerator and allow meat to become room temperature
  • Place take and bake bread on parchment paper, drizzle with olive oil, sprinkle chopped basil and place rosemary sprigs on top of bread
  • Wrap bread and bake for 10 to 15 minutes at 375 degrees
  • Add chopped peppers and cherry tomatoes to aluminum foil, drizzle vegetables with olive oil and sprinkle sea salt, place in oven for 15 minutes at 375 degrees
  • Place a pan on med-high heat at 1 tablespoon of olive oil
  • Cut 1/2 sweet onion into rings and place in heated pan
  • Thinly slice tenderloin and add to pan with onions, cook until both sides of the steak are golden brown 3–5 minutes on each side
  • In a separate bowl toss spinach and kale together, add green onions, finely chopped garlic, juice from 1/2 of one lemon, pinch of sea salt, 1 teaspoon of olive oil and cracked black pepper; toss ingredients together
  • Remove peppers and tomatoes from oven and add to mixed greens
  • Remove bread from oven, allow to cool
  • Slice bread long ways
  • Sunny side up boiled Eggs: Boil water once boiling reduce to medium heat. Add eggs to water, maximum 2 eggs at a time. Using a spoon gently add water to top of eggs. Eggs with cook in about 5 minutes
  • Plating: neatly place bread on plate, add a layer of mixed greens, steak and top with a sunny side up boiled eggs

 

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