Recipe By: BGE 2010 Cookbook
Serving Size: 6

Summary:

Equipment: Cast iron grid, half moon griddle
Set the egg for direct cooking with the cast iron grid and the half moon griddle, set flat side up on one half of the cast iron grid
preheat the egg to 400

Ingredients:

3/8 cups sour cream
4 1/2 teaspoons horseradish, more as desired
4 1/2 teaspoons chives, minced
3/8 teaspoon kosher salt
3/8 teaspoon black pepper
3/8 cups unsalted butter
3 tablespoons unsalted butter
6 whole english muffins
6 slices beefsteak tomatoes, 1/4 in. thick
1 1/2 lb beef tenderloin steak
kosher salt
black pepper
6 slices smoked gouda

Directions:

To make the horseradish cream, whisk the sour cream, horseradish, chives, salt and pepper in a small bowl until blended. Set aside.

Melt first amount of butter in a small saucepan. Using a pastry brush spread the muffin halves with butter. Place the muffin halves on the griddle cut side down, until toasted and lightly browned. Using a long handled spatula, transfer the muffins to a platter. Spread each of the halves with 2 teaspoons of horseradish cream. Set aside.

Brush all the tomato slices first and then the steaks with butter, and season with salt and pepper. Place steaks on the grid and while they are still cooking, melt the remaining butter on the griddle. Crack the eggs onto the hot griddle. Close the lid and cook for 3 minutes or until the whites of the eggs are set. Using a long handled spatula, turn the steaks and eggs over and top each egg with a slice of cheese. Close the lid and continue to cook for 3 minutes or until cheese is melted. Using a long handled spatula, remove each steak and place it on the bottom half of an english muffin, Top each steak with 1 egg, a slice of tomato and the top of the english muffin. Place the assembled sandwiches on the grid. Close the lid of the egg and heat for 1 minute until the sandwiches are hot.

This recipe was featured in our 2011 Eggfest on May 15