Teresa's Recipes
Steak and Eggs Benedict
Elevate your breakfast or brunch experience with this luxurious Steak and Eggs Benedict. This dish combines succulent, perfectly cooked steak with velvety poached eggs, all drizzled with a rich hollandaise sauce that melts in your mouth. The contrast of flavors and textures creates a symphony of satisfaction in every bite. Eggs Benedict, believed to have originated in New York City in the late 19th century, is given a gourmet twist here, making it a showstopper that will impress your guests and leave you yearning for more.
Ingredients
- 2 (6-ounce) steaks (ribeye or sirloin recommended) Steak
- to taste Salt
- to taste Black pepper
- 1 teaspoon Paprika
- 4 large Eggs
- 2, halved and toasted English muffins
- 1/2 cup (1 stick), melted Unsalted butter
- 3 large Egg yolks
- 1 tablespoon Lemon juice
- 1 tablespoon Heavy cream
Dietary Notes
- Servings: 2
- Dish Type: Brunch
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 720
- Fat: 55g
- Carbs: 30g
- Protein: 36g
- Sodium: 800mg
- Sugar: 1g
Instructions
- Season the steaks generously with salt and black pepper on both sides. Heat a skillet over medium-high heat and cook the steaks to your desired level of doneness (approximately 4-5 minutes per side for medium-rare). Once cooked, set the steaks aside and keep warm.
- Prepare the hollandaise sauce by melting the unsalted butter in a small saucepan over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, and a pinch of salt until pale and slightly thickened.
- Slowly pour the melted butter into the egg yolk mixture while whisking constantly to emulsify. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens and coats the back of a spoon (about 3-5 minutes). Be careful not to overheat, or the eggs will scramble.
- In a separate pot, bring water to a gentle simmer. Crack the eggs into individual small bowls, then carefully slide them into the simmering water. Poach the eggs for about 3 minutes, or until the whites are set but the yolks remain runny.
- To assemble, place a slice of steak on each toasted English muffin half. Top each steak with a poached egg and generously drizzle with the hollandaise sauce. Sprinkle with paprika for a pop of color and serve immediately.
Tips
- For added flavor, consider marinating the steak in a mixture of olive oil, garlic, and herbs for a couple of hours before cooking.
- Feel free to experiment with different types of steak or even substitute with grilled chicken or smoked salmon for a different twist.
- If you prefer a spicy kick, add a dash of cayenne pepper to the hollandaise sauce.