Steak and Eggs Benedict

Prep Time 10

Cook Time 25

Servings Servings

Calories 529kcal

Ingredients

Hollandaise Sauce

6 tbsp Butter melted on low heat
3 Egg yolks
1 tbsp Lemon juice to taste

Poached Eggs

6 oz Sirloin steaks substitute deli roast beef if desired
1 Tbsp Extra-virgin olive oil
2 tsp White vinegar
8 Eggs
4 Sourdough bread lightly toasted (or bread of your preference)
1 tbsp Fresh parsley chopped
2 cups Fresh cherries (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 thickens. 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 until the sauce emulsifies and thickens).
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 meantime, fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl to make sure the yolks dont break. Stir the simmering water in a circular motion then gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
Place the steak on the bread, top with eggs and spoon Hollandaise sauce over top. Ganish with parsley. Serve with cherries.

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