Bruschetta With Eggs And Lobster |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This dish would be a nice addition to brunch on Mother's Day. Ingredients:
1 baguette, cut on the diagonal into 16 (1/2 inch) slices |
1 clove garlic, peeled and halved |
4 tbls. butter plus more for the bruschetta |
2 or more (5 ounce) lobster tails, thawed if frozen |
14 eggs, beaten |
4 ounces cream cheese or boursin cheese, cut into small cubes |
fresh chives, chopped |
sea salt |
fresh cracked pepper |
truffle oil, optional |
Directions:
1. Toast bread, either in the oven or a toaster
2. Rub one side of each slice with garlic
3. Butter toast and set aside
4. Remove meat from lobster tails and chop
5. Melt 2 tbls. butter in a large skillet
6. Add lobster and saute just until done
7. Set aside and wipe out skillet
8. Melt another 2 tbls. butter in skillet over medium heat
9. Add eggs and turn to medium low heat
10. For large curds, cook eggs with little stirring, instead pushing cooked part aside and allowing uncooked eggs to move into place
11. When almost done, add cream cheese and stir
12. Remove from heat
13. On each plate, overlap 2 slices of toasted bread
14. Divide eggs and place on toast
15. Top with lobster and sprinkle with chives, salt and pepper
16. Drizzle a little bit of Truffle oil over eggs, if using
17. Serve
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