Caprese Eggs Benedict

April 15, 2011

A few weekends ago I made a goal for myself.  I was going to make hollandaise sauce, from scratch.  No curdling, no scrambled eggs, no separation.  No sir, pure and creamy hollandaise sauce.

But, once I accomplished that, what was I going to make with it?  There was one answer for someone who has finally learned how to poach an egg.  The proper way.  Eggs Benedict, of course!

And since I don’t eat Canadian bacon (or meat, for that matter-just seafood rarely), I wanted to improvise a little.  I usually, at least two or three times a week, eat a warm caprese salad.  This is where my wallet-sucking bad (or good) habit of spending time at Whole Foods comes in.  I buy some fresh tomatoes, a nice ball of mozzarella, and some fresh basil at least once a week.  I slice the tomatoes, put some mozzarella on them, and then I broil them until the cheese melts.  I top it off with fresh basil and a little sea salt, and I am happy.

So, back to the Eggs Benedict.  I figured mixing my favorite Italian salad with eggs (one of my other favorite things to cook with) might be interesting.  I know this has been done before, but it was a first for me.  It certainly will not be my last.

And, P.S.  The hollandaise sauce was extremely easy.  My arm got a little tired during the continuous whisking part, but, hey, that comes with the territory.  I will warn you, though, if you want to reheat the hollandaise, it’s very tricky.  You need to put it in a heatproof bowl over simmering water and whisk continuously again or else it WILL separate out (eww…and that is really gross).

Enjoy this.  It’s a keeper.

 

Caprese Eggs Benedict

Servings: 2

Ingredients

For the hollandaise sauce:

12 tablespoons unsalted butter, room temperature

6 large egg yolks

1/2 cup boiling water

2 teaspoons fresh lemon juice

Pinch cayenne pepper

Pinch white pepper

1/4 teaspoon garlic salt

1/4 teaspoon sea salt

For the Eggs Benedict:

2 English muffins, toasted***Someday I will get around to making my own, I promise

2 eggs, poached**For tips on how to poach an egg, see THIS post

1 large tomato (or two medium ones), slice to your desired thickness

4 ounces (about half one 8-ounce mozzarella ball), sliced to your desired thickness**I used 2 slices on each one.

1/2 cup fresh basil leaves, lightly packed

Salt and pepper, to taste

Chives, for garnish, optional

Special equipment: Instant-read thermometer

Instructions

1. For the hollandaise sauce: In a heatproof bowl over a saucepan of barely simmering water set on medium heat, whisk the butter and egg yolks together until smooth.

2. Very…very slowly, add the 1/2 cup boiling water to the mixture, whisking constantly.  (You do not want the eggs to cook).

3. Whisking constantly, heat the mixture until it is thickened and reads 160 degrees on your instant-read thermometer.  (It took mine about 10 minutes or so).

4. Remove the saucepan from the heat.

5. Gently whisk in the lemon juice, cayenne pepper, white pepper, garlic salt, and sea salt.  Serve warm.

6.  To assemble the Eggs Benedict: Place the fresh basil on top of the toasted English muffin.  Top with tomatoes, mozzarella, and poached egg.  Lightly drizzle the hollandaise sauce over top.  Garnish with fresh chives, if using.

Source:  Hollandaise sauce adapted from Cook’s Illustrated.

 

 

 

Filed in:Breakfast | Curvy Carrot Original | Eggs | Entrees
comment
April 15, 2011 - 10:33 am

Jessica - That. looks. amazing. 🙂

April 15, 2011 - 10:52 am

DessertForTwo - Gorgeous!! I love that it serves two 🙂

April 15, 2011 - 2:43 pm

natalie (the sweets life) - I recently had eggs benedict for the first time (crazy, I know) and loved it! This looks fabulous!!

April 15, 2011 - 6:24 pm

Happy When Not Hungry - Wow these eggs look beautiful! I love the flavors. Definitely need to try!

April 15, 2011 - 9:24 pm

Snippets of Thyme - Those photos are wonderful. I think I would like to try making both of these – the sauce and the poached egg.

April 17, 2011 - 8:01 am

Kate from Scratch - Oh my my! How beautiful is that?!! Pretty darn gorgeous. I love your wallet sucking habit. It sounds like we have a lot in common: Tomato, mozzarella, basil, sea salt….no meat, etc. ‘ve never tried to poach an egg, honestly. I’m not a fan of runny yolks, so I never had the desire to try. But, I guess all great cooks should learn eventually. The whole think looks absolutely amazing. Great photos, great dish. Doesn’t really get better than that. Can’t wait to see more!

April 17, 2011 - 11:31 am

Caprese Eggs Benedict…. « Rollin' Oats Market and Cafe - […] Caprese Eggs Benedict […]

April 18, 2011 - 9:37 pm

Yuri - Wow. Love your photos!

April 18, 2011 - 9:37 pm

Yuri - You need sharing buttons! I want to tweet this 🙂

April 21, 2011 - 7:40 am

Gwenevere - This post and photo somehow keep managing to find my way into my browser…I guess it’s time to bookmark it and make it.

May 9, 2011 - 7:11 am

Happy Easter! | My blank page - […] had mimosas and bellinis (either orange juice or peach nectar with champagne), caprese eggs benedict which were super-yummy (and poached perfectly, despite the worries of my philistine father), […]

June 9, 2011 - 3:53 pm

John Monday - I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

August 10, 2011 - 8:49 pm

Claire - I made a variation for dinner, inspired by your post. I swapped cream cheese for half of the butter in the hollandaise sauce, drizzled some pesto sauce and balsamic vinegar over the tomato and cheese, and had a ciabatta roll on the side. 🙂 Delish!

August 17, 2011 - 12:48 pm

Homemade Sauces You’ll Want to Pour Over Everything | Yummly - […] Homemade Hollandaise (from The Curvy Carrot) […]

August 28, 2011 - 5:03 am

The Curvy Carrot » Caprese Skewers - […] Caprese Eggs Benedict […]

October 27, 2011 - 8:47 pm

nicole spaz - i want this so badly right now. I love eggs benny!!!

December 21, 2011 - 10:37 am

Christmas Morning « style theories - […] isn’t complete without eggs.  I love this twist on Eggs Benedict from the Curvy […]

March 18, 2012 - 10:39 am

Becky - I made this this morning without the cheese because my husband can’t have it. It is very good. I do have a question about the sauce. Do you recommend making the sauce last, after the eggs? Mine got too thick. Or did I cook it too long? BP

March 18, 2012 - 12:56 pm

srlacy - Hi Becky-
I made the sauce very close to eating it, but I didn’t seem to have the issue with thickening. You may have cooked it too long. I’m glad you still liked it, though!

March 26, 2012 - 5:00 am

The Curvy Carrot » California Eggs Benedict - […] then, I got a little personal sunshine in the form of eggs benedict.  I have made a Caprese version of eggs benedict before, but now I was happy to try another version: one with fresh tomato, avocado, and a perfectly […]

April 7, 2012 - 11:13 am

mellissa @ ibreatheimhungry - Just saw this on Pinterest and my heart started pounding so I had to come over and comment! Eggs benedict is my favorite breakfast and I’ve been intending to try out a bread free version and make my own hollandaise too! These photos are amazing, my favorite is the bottom one with the yolk oozing out! Love your take on this and will be a new follower for sure! Thanks!

April 7, 2012 - 10:30 pm

Edie - Sounds divine. However, I would substitute granulated garlic for the garlic salt as it is just too much sodium. Going to try this for Easter breakfast. thanks for the recipe.

April 21, 2012 - 4:48 pm

shuhan - saw this on pinterest and linked over. this looks divine. love that idea of serving it on top of red tomato slices instead of bacon slices. i make hollandaise without a thermometer though o.0 it doesn’t splut as long as you add the butter slowly instead of altogether at the start (:

May 27, 2012 - 2:18 pm

Judee @ Gluten Free A-Z - Absolutely awesome recipe and fabulous photos. I am now subscribing and looking forward to reading through your other recipes

July 22, 2012 - 9:57 am

Pin-Spiration Sunday (week 4) | serendipitous - […] Caprese Eggs Benedict // The Curvy Carrot. I really do need to learn how to poach […]

July 30, 2012 - 2:15 pm

Little Bits for a Monday « dizzy swallows - […] molten perfection is one such. Check out this delicious recipe for caprese eggs benedict from The Curvy Carrot. […]

September 27, 2012 - 6:08 pm

3 RECIPES: BREAKFAST EDITION | tahitian vanilla - […] CAPRESE EGGS BENEDICT Because Bearnaise sauce on top of eggs on top of an English muffin just isn’t enough… must add cheese. Source […]

October 10, 2012 - 1:40 pm

AreaderZ » Reading from A to Z » Caprese Eggs Benedict Recipe - […] the curvy carrot Tweet Unknown […]

December 22, 2012 - 1:56 pm

JoAnne - Great recipe – super easy and quick also really impressed my boyfriend – he promises to hail to Pinterest for now on.

January 14, 2013 - 8:40 pm

Cabot - Wow! I have had many variations of Caprese and different spins on eggs Benedict—But never have I seen a Caprese eggs Benedict! This is a must try for me. Thanks for the inspiration and creating such a unique recipe.

March 3, 2013 - 11:50 am

Kate @Framed Cooks - Oh. My. Goodness. I think you have invented the perfect Sunday breakfast – it looks absolutely mouthwatering!!

March 7, 2013 - 6:15 am

Style Icons x Food Porn | Messy Nessy Chic Messy Nessy Chic - […] Grace Kelly + Caprese Eggs Benedict […]

April 5, 2013 - 6:57 pm

Isabelle - Did anyone try with bocconcini cheese instead of mozzarella?

June 29, 2013 - 2:51 pm

at week’s end – volume 2 | Winterpast Moments - […] on your speakers) some neat ideas for using everyday items in new ways (creative organization!) Sunday breakfast?  Or any day? (looks so […]

August 22, 2013 - 6:35 pm

30 Amazing Meatless Meals | Homemade Hullabaloo - […] Caprese Eggs Benedict from The Curvy Carrot […]

December 30, 2013 - 1:53 pm

Classic Caprese with Balsamic Reduction » The Curvy Carrot - […] variations on the Caprese.  You’ve seen this salad.  You’ve also probably seen this eggs benedict version as well.  Or even this sandwich. Some nights I will slice the tomatoes, layer some mozz on top, […]

December 31, 2013 - 5:11 pm

Broken Yolk Sandwiches » The Curvy Carrot - […] Caprese Eggs Benedict […]

June 6, 2014 - 8:36 am

lemony eggs benedict atop kale and potato pancake | tinykitchenbigcity - […] perfect poached eggs (with pictures!) super helpful & the hollandaise sauce was inspired by this recipe. thanks to my internet helpers! this recipe serves 2 with 2 eggs per person so double if […]

October 11, 2014 - 4:33 pm

The Best Trick to Make Any Meal Better in Every Way - […] On top of Caprese-style eggs benedict. Try this lighter version of classic eggs benedict by subbing in sliced tomato and fresh mozzarella for the traditional ham […]

February 14, 2015 - 12:11 am

Susan - Looks delicious!!

Chocolate Chip Sour Cream Muffins

April 13, 2011

Who wants some chocolate chip sour cream muffins?  (Believe me, you want these.)

I was in a fridge-cleaning mood.  (Actually I overbought too many things at the grocery store and needed to make some room-am I the only one who does this?)  In the back of my fridge, nearly ready to expire, was a container of sour cream.

Hmmm.  Sour cream.  About a cup left.  What can I make with that?

A half-full bag of chocolate chips sat, alone and quiet, on the counter top (due to a recent kitchen fail consisting of attempted chocolate-filled M&M cookies…sigh).  A quick internet search led me to these Chocolate Chip Sour Cream Muffins, courtesy of Taste of Home.  I knew that I could do very well with this recipe: get rid of the sour cream and chocolate chips…and get to eat warm, sweet, buttery muffins for dinner.  Score.

These muffins are wonderful.  They are super moist, light, and chock-full of chocolate.  The sour cream makes them very cake-like (even better in my opinion).  I ate one warm, right from the oven.

Heaven. Heaven with sour cream and chocolate chips.

Chocolate Chip Sour Cream Muffins

Servings: 12 muffins

Ingredients

1 and 1/2 cups all-purpose flour

2/3 cup granulated sugar

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 large egg

1 cup sour cream

5 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

Instructions

1.  Preheat the oven to 350 degrees.

2.  Line one cupcake pan with liners, set aside.

3. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

4.  In another large bowl, combine the egg, sour cream, melted butter, and vanilla extract, mixing well.

5.  Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just combined.

6. Gently add in the chocolate chips until thoroughly combined.

7. Evenly divide the batter among the prepared cupcake liners (I use a large ice cream scoop for this) so that the liners are about 3/4-full.

8.  Bake until a tester inserted into the center of the muffins comes out clean, about 14-18 minutes.

Source: Barely adapted from Taste of Home.

Filed in:Breads/Muffins/Etc.
comment
April 13, 2011 - 7:03 am

Lauren at Keep It Sweet - Definitely a great use of extra ingredients! They look terrific.

April 13, 2011 - 10:55 am

Dorothy @ Crazy for Crust - These look so yummy! I’m making cupcakes with sour cream next week; I’ll be sure to save a cup! 🙂

April 13, 2011 - 5:13 pm

Jen of My Tiny Oven - I always over buy and my fridge is Stuffed! I am so using up my sour cream on these babies! they look awesome!

April 13, 2011 - 10:03 pm

marla - Sour cream really does make the most amazing baked goodies! These muffins look fabulous.

April 14, 2011 - 6:41 am

Coffee Cake – Enough Variety To Please Everyone | Cool Cooking Recipes - […] The Curvy C&#97&#114&#114ot » Chocolate Chip Sour Cream Muffins […]

April 14, 2011 - 7:11 am

Medeja - That’s a really great way to use leftovers. Result looks very delicious.

April 14, 2011 - 1:34 pm

Lisa F. - These sound delish and I can’t wait to make them!

But…what exactly is “1 and 1.2 cups” flour? I’m confused. 🙂

April 14, 2011 - 2:54 pm

srlacy - Hi Lisa! Thanks for catching that…my fingers didn’t get quite all the way over to the “/” mark. They decided to just stop at the “.” Hahaha. It’s 1 and 1/2 cups. I’m glad you caught that….because spellcheck certainly didn’t!

April 14, 2011 - 8:44 pm

Lisa F. - Ahhhh…guess I could have figured that out if I really tried, but I’m a scatterbrained mama at the moment! HA! Thanks for the correction. I know my kiddos will gobble these up! {and who are we kidding, my husband will be all over the “chocolate chips for breakfast” idea}

April 15, 2011 - 1:54 am

Lisa { AuthenticSuburbanGourmet } - What a delish little bite of goodness. Congrats on the Top 9 !!!

April 15, 2011 - 5:48 am

Beth - I love baking with sour cream. It makes baked goods so moist. These muffins look great!

April 15, 2011 - 8:47 am

The Souper - Now that is cleaning out the refrigerator in a very good way!!! How creative and resourceful. I want one now 🙂

The Souper

April 15, 2011 - 9:05 am

Megan - These look amazing! I love anything with sour cream in it.

April 15, 2011 - 3:44 pm

Patty H - These look so good! I just love chocolate chip muffins, but have never tried them with sour cream in the mix. Love your photos!

April 18, 2011 - 5:28 pm

Kristine - Muffins are one of my favorite things to bake, and these look wonderful! I love how the chocolate chips still look all melty and delicious in your photo. 🙂

April 21, 2011 - 8:53 am

drocasanova - Since I always enjoy separating the milk from the cream to make my own sour cream, it had been fun making new treats from leftover breads. Your recipe is one of my wife’s pick. Imagine chocolate chips with sour cream! Thanks for this post.

April 25, 2011 - 7:17 pm

Kristin - Made this for a study party and everyone loved them! Thanks for the recipe!

April 30, 2011 - 6:00 pm

Pam - Just made a batch and they are almost gone! I used 1 cup of all purpose flour and 1/2 cup of whole wheat flour (in honor of using up leftovers!) My husband and kids didn’t even realize they had WW flour in them. Thanks for the recipe!!

May 30, 2011 - 8:57 am

Chef Doudou - Very nice pics and very nice muffins !
Come check out my web site 🙂

July 14, 2011 - 7:58 pm

Rebecca - Just made these. Fabulous! I ended up with more batter than you I think – 12 FULL muffin liners and about 1 more worth of batter that I ate raw 🙂 Adjusted cooking time to 22 mins for these jumbo muffins but they are so moist and delicious.

August 5, 2011 - 1:51 am

Ruth - Mine didn’t turn out as pretty as yours, but they sure were delicious! Thanks!

I used 1/2 cup whole wheat pastry flour, and light sour cream as that’s what I had.

August 28, 2011 - 9:00 pm

Ashley - Made these tonight after seeing them on Pinterest! They were delish! I love the look of adding chocolate chips after taking them out of the oven!

September 19, 2011 - 10:11 pm

Makenzie - These are the most delicious muffins I have EVER tasted in my life.

September 30, 2011 - 9:17 pm

Sonya - I just ate these – I have never in my life had such an AMAZING muffin. I’m about to make batch two because they all just disappeared in our house

October 8, 2011 - 9:12 am

Christina @ This Woman Cooks! - I think I’m going to make these today!

October 23, 2011 - 9:10 am

Chocolate Chip Sour Cream Muffins | Manda's Mommy Mayhem - […] course, I found this recipe on Pinterest and it lead me to The Curvy Carrot.  What a great blog full of beautiful photos and delicious recipes.  You’ve gotta give these […]

October 28, 2011 - 8:59 am

HappyweekendgopiratesTGIF « A Tasty Life - […] Big Guy also loves these muffins.  Sour Cream Chocolate Chip muffins. They were super simple to make.  According to Big Guy, they’re best when served […]

January 17, 2012 - 5:19 pm

Debbie - In the interest of portion control, because I have no self-control, I want to make mini-muffins. How long do you think I should bake them? I’m not an experienced cook.

January 17, 2012 - 5:22 pm

srlacy - Hi Debbie-

The best way to make sure that they are done is to insert a toothpick into the centers of the muffins during the baking process, and if it comes out clean (without batter attached to it), then they are done. I usually bake mini-anythings about 8-9 minutes and then check every minute or so thereafter. I hope that they turn out for you!

February 5, 2012 - 5:03 pm

northern cottage - mmmm sounds divine – i think the addition of sc makes muffins extra DELIGHTFUL. THANK YOU FOR SHARING!

February 26, 2012 - 1:57 am

Chocolate Chip Sour Cream Muffins « A Dash of Sugar and Spice - […] first saw chocolate chip sour cream muffins on Curvy Carrot, and I bookmarked them immediately. But then I came across these muffins on My […]

March 9, 2012 - 1:28 am

jami - made these tonight to use up some fat-free sour cream (blech) and they were delicious! the kids loved them!

March 11, 2012 - 8:36 pm

Kara D - Very delicious! The batter seemed dry, but I made the recipe exactly as stated and these turned out great! This is my new go-to chocolate chip muffin recipe.

March 14, 2012 - 10:32 am

Lila @ sweet and lovely crafts - I’ve made these a few times now, and I just love them. I had been looking for a GOOD chocolate chip muffin recipe, and this is it!!! Love it.

March 19, 2012 - 12:30 am

kim p - In the spirit of cleaning out and delicious-ness….toss in 2 tbsp of peanut butter and use 1/3 cup brown sugar and 1/3 cup brown sugar! YUM! Thanks for a great recipe!

Has anyone tried this base cupcake recipe with blueberries or anything else?!

March 22, 2012 - 8:37 am

Tracey - Thanks so much for these! My family loved them and they were so easy. By far the best muffins I have ever made!

April 3, 2012 - 10:51 pm

Joanna - I really freaked out about the batter the first time I made these. I was expecting it to be more runny, like cake batter. However, after one bite, I completely forgot about anything else. The flavor is so light and simple, I think it makes them even better. I made my second batch today and they’ve already become a family favourite.

May 1, 2012 - 10:07 am

Jennifer - Hands down best muffins ever!!!!

May 3, 2012 - 3:14 pm

Kate - wow, just made these for my boyfriend and they are perfect. I did add a a capful of vegetable oil to batter as i felt it was to thick without it and im really glad I did, so make sure to add approx a Tablespoon of veg oil if you like really mosit muffins like me 🙂

May 17, 2012 - 10:05 pm

JJ - double batched this with cut up strawberries and a handful of butterscotch chips which were going to add alot of sugar so i also used splenda in place of sugar.added a touch of skim milk to make folding in the strawberries and chips easier. made it very moist but absolute muffin heaven. i am not a big fan of muffins and made this to use up fridge ingredients. so good i am going to be making it often now for a breakfast meal muffin.wonder if blueberry’s would be good too?

July 1, 2012 - 11:40 pm

Brianna - I made these this morning and they were delicious! Not sure if I’ll ever need to try another recipe again 🙂

September 12, 2012 - 12:44 pm

Kim - Oh my!!! I just made these & they are so good!!! I will definitely be making these again. Thanks for sharing 🙂

October 15, 2012 - 12:15 am

shari - I have made these on a regular basis and they are great with any type of berry as well

October 24, 2012 - 8:54 am

Amanda L. - These have become the most requested muffin in our home. I usually switch the sour cream for greek yogurt and use white whole wheat flour. Thanks for a wonderful recipe!

October 25, 2012 - 8:28 pm

Jackie - Definitely gonna try! Do you think I could substitute sour cream with yogurt? Any idea how many calories are in each one?

October 25, 2012 - 9:40 pm

srlacy - Hi Jackie-

Several readers have commented that they have made these with yogurt, and they still turned out. I’m not sure on calorie count, though. You might be able to calculate it on your own with the ingredients listed.

November 22, 2012 - 10:55 am

Kristin - BEST MUFFINS EVER! Thank you!

December 16, 2012 - 2:38 pm

Angie - Just made these and they are delicious! Whole family loves them. Great recipe and so easy too. Thank you.

December 31, 2012 - 12:34 am

Liz Sloan - These are wonderful and we have made them many times. We also add our ripe bananas to the mix for a banana choc chip version. Soooo good!!

January 2, 2013 - 12:57 pm

The Last Sweet Hurrah | My At Home Oasis - […] is one I found on  and have been wanting to try because they look so good.  The pin came from The Curvy Carrot who, I think, got it somewhere else online.  (Possibly Taste of Home.  This is the website where […]

January 14, 2013 - 3:40 am

Kim - Thank you for posting this recipe! I was looking for recipes that used sour cream and this was perfect. They turned out very moist, just how I like them. Thanks again!

January 22, 2013 - 11:06 pm

Amisy Food Machine - Yummy!!! Muffins are my favorate and I can’t wait a minute to bake it right now!

January 26, 2013 - 1:02 pm

Lori - These were delicious!!!! Thanks for sharing 🙂

April 13, 2013 - 4:49 pm

Amanda - These have become one of our favorite weekly treats to make in our house. I have replaced the sour cream with plain, lowfat yougurt and we actually prefer it that way now. And because of the chocolate chips we are able to cut back on the sugar quite a bit as well. I usually replace 1/2 c of the white flour with whole wheat flour too. Thanks for a great recipe! By far, one of the most requested things that I am asked to make for my kids and husband.

April 13, 2013 - 6:42 pm

srlacy - Ooooh I love those modifications! I am definitely going to try them next time like that…thanks!

July 28, 2013 - 1:21 pm

Julie - LOVED the muffins! Added 1/2 c coconut to the batter, along with the chocolate chips, AND happened to have coconut flavoring instead of vanilla so I switched it out. YUMMY, with a capital YUM!

August 30, 2013 - 10:40 am

Amanda - We LOVE these muffins at our house. We make them probably way too often =). I have tweaked them a little just to up the health factor – I use greek yogurt instead of sour cream and a little less sugar. I also sub some WW flour for some of the white. Anyway, I love the texture of these muffins and have been wanting to try them with blueberries instead of chocolate chips for quite a while (but seriously, so hard NOT to make them with chocolate chips.) We made them with blueberries this morning and sprinkled a little cinnamon on the top and they were SO yummy! Thanks for a great recipe that can still be so great even when adapted!

August 30, 2013 - 12:00 pm

srlacy - Hi Amanda-

Thank you for all of those great suggestions…maybe it’s time for a recipe re-do for me to post on the blog-everyone seems to love these muffins! I’m so glad you like them!

Shanon

September 2, 2013 - 11:58 pm

Pinned it & Made it … - […] Chocolate Chip Muffins {so, so, so good with the sour cream and dark chocolate chips} […]

January 28, 2014 - 9:13 pm

Robyn - Made these for the guys at work 2 weeks ago…doubled the recipe & omitted the salt, as I had no unsalted butter *shame* – 2 dozen muffins didn’t make it until noon between 5 guys 🙂 Making them again tonight, per request. Thanks for such an easy, perfect recipe!

January 29, 2014 - 5:55 pm

Sandra - I’ve made these muffins many times! My family love these warm treats on a cold winter’s day! Thanks for the recipe!

February 20, 2014 - 7:02 am

Dairy-Free Chocolate Chip Coconut Cream Muffins - Big Family Blessings - […] Sour Cream Chocolate Muffins are my family’s favorite.  They aren’t the healthiest muffin.  Any muffin batter that […]

February 21, 2014 - 10:45 pm

My Blog / Website» Blog Archive Mini Chocolate Chip Sour Cream Muffins » My Blog / Website - […] Source: Cookies on Friday, originally from The Curvy Carrot […]

October 15, 2014 - 8:10 am

Yana Ageng - The best choc chip muffin ever. Its always a hit at my house!

October 31, 2014 - 10:01 am

Chocolate Chip Sour Cream Muffins | - […] Source:  The Curvy Carrot […]

November 19, 2014 - 10:18 pm

Kim - I just baked my second batch of these muffins – having made my first batch just three days ago. My daughter requested one in her lunch bag “everyday”. This time I used light sour cream since its what I had leftover and they were just as moist and delicious. Love this recipe!

Broiled Lobster Tails with Garlic Butter Sauce

April 11, 2011

Get your fancy-pants on.  That’s right.  It’s lobster tail time.

I very rarely eat seafood.  I eat seafood like lobster even less frequently.  It’s because I live in Indiana, I think.  Fresh seafood is hard to find here.  But, considering I am moving to the East Coast very shortly (like, almost 2 months from now….so excited!), I should probably get some seafood cuisine in my repertoire, right?  I’m thinking it might have to be a “once-a-month” type of thing.  Part of this whole “extending my culinary horizons” mentality.

I was making dinner for my parents the other night when my dad surprised me with fresh lobster tails.  JACKPOT!  I immediately realized that this was going to be one of the best dinners in a long time.

Now, as far as prepping and tips on broiling the lobsters, I urge you to visit Annie’s website for her very detailed, simple and picture-laden tutorial.  As soon as I got the lobster tails, I texted her to let her know that I would be relying heavily on her blog post from around Valentine’s Day this year.  We both texted excitedly about lobster and macaroni and cheese, and then I set off to prep the lobster tails as she has outlined on her website.

So, with a little improvisation for a garlic butter sauce to baste the lobster tails in and with some guidance from Annie’s blog, these lobster tails may be one of the simplest and most delicious impromptu dinners ever.  Aren’t they beautiful?

Broiled Lobster Tails with Garlic Butter Sauce

Servings: 2

Ingredients

2 fresh lobster tails

4 tablespoons (1/2 stick) unsalted melted butter, plus more for clarified butter (Annie also tells you how to clarify butter….)

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon white pepper

Salt, to taste

Fresh lemon wedges for garnish, plus lemon juice to taste

Instructions

1. Place an oven rack in the medium position and preheat the broiler.

2.  Place the prepared lobster tails on a foil-lined baking sheet.

3. In a small bowl, combine the melted butter, paprika, garlic powder, white pepper, and salt.

4.  Using a silicone brush, gently brush the lobster tails thoroughly with the butter mixture.

5.  Broil the lobster tails until opaque and cooked-through.  ** My broiler took about 10 minutes to accomplish this.

6.  Sprinkle with fresh lemon juice, if using, and serve immediately with clarified butter.

Source:  Preparation and cooking instructions directly from Annie’s Eats.

 

Filed in:Curvy Carrot Original | Entrees
comment
April 11, 2011 - 8:46 am

Ashley - They look so tasty and beautiful!! I don’t think I’ve even seen one at a restaurant look so pretty.

April 11, 2011 - 10:04 am

Kathy - Wow, they look amazing. That’s my very favorite thing on the planet to eat. I know everyone thinks I eat only sugar. I hope you get to eat many more in your new home.

April 11, 2011 - 3:46 pm

Tracey - I wanted to run out and buy lobster tails after Annie posted about them this year. I live on the east coast and I’ve eaten plenty of lobster, but never cooked a tail myself. Need to remedy that soon! Yours look terrific!

April 11, 2011 - 6:05 pm

Happy When Not Hungry - I remember seeing these on Annie’s blog! They look absolutely amazing. Nothing beats lobster and melted butter. Yum!

April 11, 2011 - 6:07 pm

Lauren @ Healthy Food For Living - These are gorgeous – restaurant quality for sure! I love Annie’s blog, and remember her posting these lobster tails. Thanks for the reminder :).

April 11, 2011 - 8:30 pm

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April 11, 2011 - 10:33 pm

Can I use Carnival Squash in a vegetable curry? | Cool Cooking Recipes - […] The Curvy Carrot » Broiled&#32&#76&#111bster Tails with Garlic Butter Sauce […]

April 12, 2011 - 1:31 am

Organic Spices To Flavor Mexican and Tex-Mex Foods | Cool Cooking Recipes - […] The Curvy Carrot &#194&#187&#32Broiled Lobster Tails with Garlic Butter Sauce […]

April 12, 2011 - 12:59 pm

Patty - Wowee – gorgeous indeed!

April 12, 2011 - 11:38 pm

baobabs - OMG this looks amazzzzzzing!!!!! stunning photos, i could almost taste the food just looking at it!

April 18, 2011 - 1:16 pm

Annie - Yay! So glad the tutorial was useful to you. YUM, LOBSTER!

July 19, 2011 - 10:14 pm

Christine @knapkins_com - Quick Tip I learned: An hour before cooking, keep the lobsters in refrigerator. They will be in a deep state of sleep. Remove them from the refrigerator just before cooking. This is also good cause their tails don’t twitch when cooking. I heard you can hypnotize them too?! Too funny… tick tock tick tock 🙂

http://knapkins.com/dishes?cat=seafood

October 5, 2013 - 5:25 am

15 Lobster Recipes - […] Recipe and Photos credit to thecurvycarrot.com […]

January 1, 2014 - 12:23 am

Madeleine Holdsworth - Just made this for our New Year’s dinner. Brilliant!!!

February 1, 2014 - 8:09 pm

Rose Grayer - I just finished making this recipe! My fiancé’ said it was better than Red Lobster! Great recipe. This one is a keeper!!!

February 15, 2014 - 10:43 pm

Pearl Galbraith - Just made these for our belated Valentine’s dinner! Delicious! Thanks so much for sharing and the wonderful pics!

May 18, 2014 - 7:03 pm

Broiled Lobster Tail with Browned Butter Sauce | My Blog - […] Broiled Lobster Tail with Garlic Butter Sauce from The Curvy Carrot […]

July 23, 2014 - 2:39 pm

T. M. - You say ” prepared lobster tails ” but I am not sure what you mean by Prepared ?

July 23, 2014 - 3:23 pm

srlacy - Hi T.M.-

By that I mean, the lobster tails that have already had their shells cut and opened for you. Most places sell them already prepared that way.

December 9, 2014 - 10:03 pm

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December 23, 2014 - 2:13 pm

Broiled lobster tails with butter sauce - ErinNudi.com - […] big thank you to TheCurvyCarrot.com for this recipe. I pretty much followed it exactly, except that I additionally looked up a video on broiled lobster […]

February 15, 2015 - 9:54 am

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