Pull-Apart Breakfast Lobster Sliders Recipe
With lobster, Gruyère, crispy bacon, and baby spinach piled on a buttery brioche roll, our pull-apart breakfast lobster sliders will be the star of your brunch.
Ingredients
- 9 large eggs
- 1/2 teaspoon kosher salt
- 1/4 + 1/8 teaspoon ground black pepper, divided
- 2 1/2 tablespoons unsalted butter, divided
- 6 ounces cooked lobster meat (about two tails)
- 1 tablespoon chopped fresh chives, plus additional for garnishing
- 12 brioche dinner buns, sliced in half lengthwise
- 8 strips bacon, cooked and crumbled
- 6 ounces shredded Gruyère cheese
- 3 cups baby spinach leaves
Instructions
- 1
In a medium bowl, whisk to combine the eggs, salt, and ¼ teaspoon black pepper.
- 2
Heat 2 tablespoons of butter in a large nonstick skillet over medium heat.
- 3
Add the eggs and cook, stirring often, until they are very lightly scrambled.
- 4
Add the lobster and continue cooking until the eggs are soft-scrambled and the lobster is heated through.
- 5
Remove from the heat; stir in the chives.
- 6
Preheat the oven to 375 F.
- 7
Place the bottom layer of dinner rolls in a 9x13-inch pan.
- 8
Top evenly with the scrambled eggs.
- 9
Sprinkle evenly with the bacon.
- 10
Top with Gruyère cheese.
- 11
Top with spinach.
- 12
Add the top rolls, pressing lightly to flatten.
- 13
Melt the remaining ½ tablespoon of butter and brush it over the tops of the rolls.
- 14
Sprinkle with the remaining ⅛ teaspoon pepper and additional chives, if desired.
- 15
Cover with foil.
- 16
Bake for 10 minutes, then remove the foil and bake for an additional 6-8 minutes until the tops are browned and the sliders are heated through.
- 17
Use a knife to slice between the sliders to separate.
- 18
Serve hot, with slices of ripe avocado if desired.
Cook it from the original
This recipe comes from tastingtable.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on tastingtable.com