Bruschetta With Eggs and Lobster
From maureenlaw 15 years ago
- 20 minutes to make
- Serves 8
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 shopping list
- 1 clove garlic, peeled and halved shopping list
- 4 tbls. butter plus more for the bruschetta shopping list
- 2 or more (5 ounce) lobster tails, thawed if frozen shopping list
- 14 eggs, beaten shopping list
- 4 ounces cream cheese or boursin cheese, cut into small cubes shopping list
- fresh chives, chopped shopping list
- sea salt shopping list
- fresh cracked pepper shopping list
- truffle oil, optional shopping list
How to make it
- Toast bread, either in the oven or a toaster
- Rub one side of each slice with garlic
- Butter toast and set aside
- Remove meat from lobster tails and chop
- Melt 2 tbls. butter in a large skillet
- Add lobster and saute just until done
- Set aside and wipe out skillet
- Melt another 2 tbls. butter in skillet over medium heat
- Add eggs and turn to medium low heat
- For large curds, cook eggs with little stirring, instead pushing cooked part aside and allowing uncooked eggs to move into place
- When almost done, add cream cheese and stir
- Remove from heat
- On each plate, overlap 2 slices of toasted bread
- Divide eggs and place on toast
- Top with lobster and sprinkle with chives, salt and pepper
- Drizzle a little bit of Truffle oil over eggs, if using
- Serve
People Who Like This Dish 1
- cuzpat Sikeston, Mo
- elgourmand Apia, WS
- ttaaccoo Buffalo, NY
- maureenlaw ST LOUIS, US
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The Rating
Reviewed by 3 people-
Sound good!
cuzpat
in Sikeston loved it
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Really nice combo here Maureen. Also a great presentation. RJ
elgourmand
in Apia loved it
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