Print

Crispy Ultimate Steak and Eggs Benedict Recipe Easy Perfect Breakfast

crispy ultimate steak and eggs benedict - featured image
Print Recipe

A luxurious yet approachable brunch recipe featuring crispy seared steak, silky poached eggs, and rich hollandaise sauce served on toasted English muffins or crusty bread.

Ingredients

Scale
  • 8 oz (225g) New York strip or ribeye steak, about 1-inch thick
  • 1 tbsp olive oil or clarified butter (for searing)
  • Salt and freshly ground black pepper, to taste
  • 4 large eggs, preferably free-range or organic (room temperature for poaching)
  • 1 tbsp white vinegar
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • 1/2 cup (115g) unsalted butter, melted and kept warm
  • Pinch of salt
  • Pinch of cayenne pepper or a dash of hot sauce (optional)
  • 4 English muffins or thick slices of crusty sourdough bread, toasted until golden and crispy
  • Fresh chives or parsley, chopped (for garnish)

Instructions

  1. Pat the steak dry with paper towels and season generously with salt and black pepper on both sides.
  2. Heat 1 tablespoon of olive oil or clarified butter in a heavy skillet over medium-high heat until shimmering (about 3 minutes).
  3. Add the steak and sear without moving for 3-4 minutes until a deep brown crust forms.
  4. Flip and cook another 3 minutes for medium-rare (adjust time for thickness).
  5. Remove the steak and let it rest for 5 minutes before slicing thinly against the grain.
  6. While the steak rests, split and toast the English muffins or bread slices until golden and crispy.
  7. Fill a medium saucepan with about 3 inches (7.5 cm) of water and bring to a gentle simmer. Add the vinegar.
  8. Crack one egg into a small bowl, then gently slide it into the water.
  9. Poach for 3-4 minutes until the whites are set but the yolk remains runny.
  10. Use a slotted spoon to remove the egg and drain on a paper towel. Repeat with remaining eggs.
  11. In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture thickens slightly.
  12. Place the bowl over a pot of barely simmering water (double boiler, making sure the bowl doesn’t touch the water).
  13. Slowly drizzle in the warm melted butter while whisking constantly until the sauce is smooth and thickened.
  14. Season with salt and a pinch of cayenne pepper or hot sauce if desired. Remove from heat and keep warm.
  15. Place the toasted muffin halves on plates. Layer slices of the rested steak on top of each.
  16. Gently place a poached egg over the steak, then spoon the warm hollandaise sauce generously over everything.
  17. Garnish with chopped fresh chives or parsley.
  18. Serve immediately while the steak is warm, the egg yolk is runny, and the hollandaise is silky.

Notes

If hollandaise thickens too much, whisk in a teaspoon of warm water to loosen. Rest steak before slicing to keep it tender. Use fresh eggs for best poaching results. Cast iron skillet recommended for best crust on steak. For gluten-free, substitute bread with gluten-free alternatives. For dairy-free, use plant-based butter and vegan hollandaise.

Nutrition

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

Find it online: https://junomeals.com/crispy-ultimate-steak-and-eggs-benedict-recipe-easy-perfect-breakfast/