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Perfect Steak and Eggs Benedict Recipe with Easy Hollandaise Sauce

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A quick and easy recipe combining perfectly seared steak, silky poached eggs, and velvety hollandaise sauce served on toasted English muffins for a luxurious yet approachable brunch.

Ingredients

Scale
  • 8 oz sirloin or ribeye steak, about 1-inch thick
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil or vegetable oil (for searing)
  • 3 large egg yolks, room temperature
  • 1 tbsp fresh lemon juice
  • 1/2 cup (115 g) unsalted butter, melted and warm
  • Pinch of cayenne pepper or smoked paprika (optional)
  • Salt, to taste
  • 4 large eggs (for poaching)
  • 2 English muffins, split and toasted
  • Fresh chives or parsley, chopped (for garnish)
  • Optional: baby spinach or arugula, lightly sautéed
  • Optional: smoked paprika or black pepper for extra kick on sauce

Instructions

  1. Pat the steak dry with paper towels. Season generously with salt and pepper on both sides.
  2. Heat skillet over medium-high heat and add oil. When shimmering, place steak in pan.
  3. Cook steak about 4 minutes per side for medium-rare. Remove from heat and let rest for 5 minutes.
  4. Slice steak thinly against the grain.
  5. Split and toast English muffins until golden and crisp. Set aside on a warm plate.
  6. Fill a medium pot with water, bring to a gentle simmer, add a splash of vinegar.
  7. Crack one egg into a small bowl. Create a gentle whirlpool in simmering water and slide egg in.
  8. Poach eggs for 3-4 minutes until whites are set but yolks still runny. Remove with slotted spoon and place on paper towel-lined plate. Repeat for remaining eggs.
  9. In a heatproof bowl or double boiler, whisk egg yolks with lemon juice until pale and slightly thickened.
  10. Place bowl over simmering water and whisk continuously.
  11. Slowly drizzle in warm melted butter while whisking vigorously until sauce thickens and is smooth.
  12. Remove from heat, season with salt and optional cayenne or smoked paprika. Keep warm.
  13. Assemble dish by layering sliced steak on each toasted English muffin half, then a poached egg.
  14. Spoon generous hollandaise sauce over the top and garnish with fresh chives or parsley.

Notes

If hollandaise sauce starts to separate, whisk in a teaspoon of warm water slowly to bring it back together. Slice steak thinly for tenderness. Coordinate timing to keep everything warm and fresh. For gluten-free, use gluten-free English muffins or thick-cut toasted sourdough. For dairy-free, substitute butter with coconut oil and use dairy-free English muffins.

Nutrition

Keywords: steak and eggs benedict, hollandaise sauce, brunch recipe, easy hollandaise, poached eggs, steak recipe, breakfast, brunch

Find it online: https://prismtaste.com/perfect-steak-and-eggs-benedict-recipe-with-easy-hollandaise-sauce/