Ingredients with Measurements:
- 2 beef tenderloin steaks (6-8 oz each)
- 4 English muffins, split and toasted
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon white vinegar
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Grill or grill pan
- Double boiler or heatproof bowl set over a pot of simmering water
- Whisk
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. Season the steaks with salt and pepper and grill for 3-4 minutes per side for medium-rare. Remove from heat and let rest for 5 minutes.
3. In a double boiler or heatproof bowl set over a pot of simmering water, whisk together the egg yolks, lemon juice, salt, and cayenne pepper until thickened and doubled in volume.
4. Slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and creamy. Remove from heat and keep warm.
5. Fill a large pot with water and bring to a boil. Add the white vinegar and reduce the heat to a simmer.
6. Crack the eggs into separate bowls. Gently slide the eggs into the simmering water and cook for 3-4 minutes until the whites are set but the yolks are still runny.
7. To assemble, place a toasted English muffin half on each plate. Top with a grilled steak and a poached egg. Spoon the hollandaise sauce over the top and garnish with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Grill or grill pan: medium-high heat
Water for poaching eggs: simmering
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 49g
Protein: 35g
Carbohydrates: 18g
Fiber: 1g
Sugar: 1g
Sodium: 520mg
Substitutions for ingredients:
- Beef tenderloin steaks can be substituted with sirloin or ribeye steaks.
- English muffins can be substituted with bagels or toast.
- White vinegar can be substituted with lemon juice or apple cider vinegar.
Variations:
- Add sliced avocado or tomato to the top of the steak and egg.
- Use smoked salmon instead of steak for a seafood twist.
- Add sautéed mushrooms or onions to the hollandaise sauce for extra flavor.
Tips and tricks:
- Make sure the egg yolks are at room temperature before making the hollandaise sauce.
- Keep the hollandaise sauce warm by placing the bowl over a pot of warm water.
- Use a slotted spoon to remove the poached eggs from the water to drain off excess water.
Storage instructions:
This dish is best served fresh and does not store well.
Reheating instructions:
Reheating is not recommended as the hollandaise sauce will separate and the eggs will overcook.
Presentation ideas:
Serve on a large platter with fresh fruit or a side salad.
Garnishes:
Fresh parsley or chives.
Pairings:
Serve with a mimosa or Bloody Mary for a classic brunch pairing.
Suggested side dishes:
Roasted potatoes, fresh fruit, or a side salad.
Troubleshooting advice:
- If the hollandaise sauce is too thick, whisk in a tablespoon of warm water to thin it out.
- If the poached eggs are overcooked, reduce the cooking time or adjust the heat.
Food safety advice:
Make sure to cook the steak and eggs to the recommended internal temperature to avoid foodborne illness.
Food history:
Eggs Benedict is a classic American breakfast dish that originated in New York City in the late 1800s.
Flavor profiles:
This dish is savory and rich with a buttery hollandaise sauce and tender grilled steak.
Serving suggestions:
Serve for a special occasion brunch or breakfast.
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Taste: Rich, Savory, Creamy, Tangy, Buttery, Eggy, savory, rich, meaty, buttery, indulgent, hearty