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Creamy Steak and Eggs Benedict Recipe Easy Homemade Hollandaise Sauce

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A rich and creamy steak and eggs benedict featuring homemade hollandaise sauce, tender steak slices, and perfectly poached eggs on toasted English muffins. This indulgent yet simple brunch recipe is quick to prepare and perfect for special occasions or spontaneous meals.

Ingredients

Scale
  • 8 oz flank or sirloin steak, thinly sliced
  • 4 large eggs, preferably free-range, room temperature
  • 2 English muffins, split and toasted
  • 2 tablespoons unsalted butter, divided
  • Salt and freshly ground black pepper, to taste
  • Fresh chives or parsley, chopped (for garnish)
  • 3 large egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (115 g) unsalted butter, melted and warm
  • Pinch of cayenne pepper or a few dashes of hot sauce (optional)
  • Salt, to taste

Instructions

  1. Season the thinly sliced steak with salt and pepper. Heat 1 tablespoon of butter in a non-stick skillet over medium-high heat. Add the steak slices in a single layer and cook for 1-2 minutes per side for medium-rare. Remove and keep warm.
  2. Split the English muffins and toast until golden brown. Spread a little butter on top while still warm.
  3. Bring a pot of water to a gentle simmer (about 180°F / 82°C). Add a splash of vinegar (optional). Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.
  4. Set a heatproof bowl over simmering water (double boiler). Add egg yolks and lemon juice. Whisk constantly until thickened and doubled in volume (3-5 minutes). Slowly drizzle in warm melted butter while whisking vigorously until sauce is thick and creamy. Season with salt and cayenne or hot sauce. Keep warm without overheating.
  5. Place toasted English muffin halves on plates. Top each with steak slices, then a poached egg. Spoon hollandaise sauce generously over the top. Garnish with chopped chives or parsley.
  6. Serve immediately while hollandaise is warm, eggs runny, and steak tender.

Notes

Keep egg yolks at room temperature to prevent curdling. Whisk hollandaise constantly over gentle heat and add melted butter slowly. Rest steak after cooking to retain juices. Use fresh eggs for poaching. If sauce is too thick, add a teaspoon of warm water to loosen. Toast muffins while poaching eggs to save time.

Nutrition

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

Find it online: https://clunkcook.com/creamy-steak-and-eggs-benedict-recipe-easy-homemade-hollandaise-sauce/