Steak and Eggs Benedict

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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4 Servings
Calories: 427kcal

Ingredients

Hollandaise Sauce

  • 4 tbsp Butter melted on low heat
  • 2 Egg yolks
  • 1 tsp Lemon juice or more to taste

Poached Eggs

  • 6 oz Sirloin steaks substitute deli roast beef if desired
  • 1 Tbsp Extra-virgin olive oil
  • 8 Eggs
  • 2 English muffin halved and lightly toasted (or bread of your preference)
  • 1 tbsp Fresh parsley chopped
  • 1 cup Raspberries (Check the Fruit guide to substitute seasonal fruits) 
US Customary - Metric

Instructions

  • Season the steak on both sides with salt and pepper.
  • For the Hollandaise sauce: Melt the butter over low heat in a small pot (do not let it boil) then remove from the heat. Place the egg yolks and lemon juice in a blender or food processor. Blend for 30 seconds to a pale yellow. Slowly drizzle in the melted butter while blending until the sauce emulsifies and becomes thick. Season with salt and pepper to taste. (The sauce should be thick, buttery, with hints of lemon and slightly salty (add a little more lemon juice or salt to taste if needed). Set aside.
    (Alternatively, whisk the egg yolks and lemon juice in a bowl. Slowly drizzle in the melted butter while whisking. Place the sauce in a saucepan on low heat stirring constantly until the sauce thickens. Remove from the heat immediatly. If the heat is too high or its not being stirred enough the egg will cook and the sauce will curdle).
  • Heat a nonstick pan on medium heat. Once hot add the oil and steak. Brown nicely on both sides, cook to your desired temperature (see below). Let rest for 5 to 10 minutes before slicing thin against the grain.
  • In the same pan crack the eggs in (add a small amount of oil if needed). Cover with a lid and cook until the whites of the eggs are firm. (Add 1 to 2 tablespoons of water to help steam the white of the egg). Season with salt and pepper.
  • Place the steak on the English muffin, top with eggs and spoon Hollandaise sauce over top. Garnish with parsley. Serve with raspberries.

Notes

Pro Tips: Depending on the amount of hollandaise sauce you are making it may be easier to whisk it by hand as a small portion won't be enough ingredients to use a blender or food processor
 
Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 427kcal | Carbohydrates: 18g | Protein: 25g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 481mg | Sodium: 387mg | Potassium: 370mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1049IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg

Steak and Eggs Benedict

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 Servings
Calories 427 kcal

Ingredients
 
 

Hollandaise Sauce

  • 4 tbsp Butter melted on low heat
  • 2 Egg yolks
  • 1 tsp Lemon juice or more to taste

Poached Eggs

  • 6 oz Sirloin steaks substitute deli roast beef if desired
  • 1 Tbsp Extra-virgin olive oil
  • 8 Eggs
  • 2 English muffin halved and lightly toasted (or bread of your preference)
  • 1 tbsp Fresh parsley chopped
  • 1 cup Raspberries (Check the Fruit guide to substitute seasonal fruits) 

Instructions
 

  • Season the steak on both sides with salt and pepper.
  • For the Hollandaise sauce: Melt the butter over low heat in a small pot (do not let it boil) then remove from the heat. Place the egg yolks and lemon juice in a blender or food processor. Blend for 30 seconds to a pale yellow. Slowly drizzle in the melted butter while blending until the sauce emulsifies and becomes thick. Season with salt and pepper to taste. (The sauce should be thick, buttery, with hints of lemon and slightly salty (add a little more lemon juice or salt to taste if needed). Set aside.
    (Alternatively, whisk the egg yolks and lemon juice in a bowl. Slowly drizzle in the melted butter while whisking. Place the sauce in a saucepan on low heat stirring constantly until the sauce thickens. Remove from the heat immediatly. If the heat is too high or its not being stirred enough the egg will cook and the sauce will curdle).
  • Heat a nonstick pan on medium heat. Once hot add the oil and steak. Brown nicely on both sides, cook to your desired temperature (see below). Let rest for 5 to 10 minutes before slicing thin against the grain.
  • In the same pan crack the eggs in (add a small amount of oil if needed). Cover with a lid and cook until the whites of the eggs are firm. (Add 1 to 2 tablespoons of water to help steam the white of the egg). Season with salt and pepper.
  • Place the steak on the English muffin, top with eggs and spoon Hollandaise sauce over top. Garnish with parsley. Serve with raspberries.

Notes

Pro Tips: Depending on the amount of hollandaise sauce you are making it may be easier to whisk it by hand as a small portion won't be enough ingredients to use a blender or food processor
 
Steak Internal Temperatures:
  • Rare: 115 - 120 degrees F
  • Medium Rare: 125 - 130 degrees F
  • Medium: 135 - 140 degrees F
  • Medium Well: 145 - 150 degrees F
  • Well Done: 160 degrees F

Nutrition

Calories: 427kcalCarbohydrates: 18gProtein: 25gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 481mgSodium: 387mgPotassium: 370mgFiber: 3gSugar: 2gVitamin A: 1049IUVitamin C: 10mgCalcium: 100mgIron: 3mg
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