Steak and Eggs Benedict

Prep Time 10

Cook Time 25

Servings 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