Surf and Turf Eggs Benedict Recipe


My family and I have been going to Rosarito Mexico for several years. I’m back again for a bachelor party dudes trip, which inspired this recipe.

Las Gaviotas

Las Gaviotas

I started a tradition during one of our trips to Las Gaviotas where on at least one morning, I would make a Mexican twist on the old breakfast fav Eggs Benedict. I’d call it Eggs Benedicto – adding salsa and lime to the hollandaise sauce.

This weekend resurrected the tradition although we changed it up a bit. Having so much left over BBQ’d filet mignon, we collectively agreed in between margaritas to make a surf and turf Eggs Benedict for breakfast. We had Aunt Penny’s Hollandaise sauce. We had the English muffins and butter. We had lots of left over filet mignon. Now we just needed lobster. So it was off to Popotla Fishing Village in Rosarito by the Fox Studios lot.

Pre lobster hunt fuel stop.

Dana, Allen, Thomas, Rob, Ed, Me, and Jim

The view from our taco stop.

Rosarito, birthplace of the modern fish taco.

We needed to find a very large lobster so that we could cut the lobster tail in medallion shaped pieces. Off to the beachfront for some fresh fish.

Popotla Fishing Village in Rosarito

Longosta Found.


  • Toasted English Muffins
  • Aunt Penny’s Hollandaise Sauce
  • Butter
  • Lemon
  • Leftover BBQ’d filet mignon
  • Poached eggs
  • Paprika


  • Boil the lobster tail 10-20 minutes depending on size

Get a big lobster tail.

  • Cut the lobster into medallion shapes
  • Flash fry the lobster in melted butter and lemon juice
  • Heat up the BBQ filet mignon but don’t over cook
  • Poach your eggs
  • Heat up the hollandaise sauce
  • On one English muffin place the filet slice. On the other place the lobster medallion.
  • Put the egg on top of each muffin.
  • Pour the hollandise sauce over the top.
  • Sprinkle some paprika on the sauce.

Surf and Turf Eggs Benedict

Serve with Mexican beer. Don’t forget the steak knife.

Ed Sharar approved.


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