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
Preparation
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.
Bake 20 to 25 minutes or until yolks are firm, not runny.
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.
Meanwhile, make sauce mix as directed on package, using milk and butter.
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.
