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Perfect Steak and Eggs Benedict with Easy Homemade Hollandaise Sauce

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A hearty and elegant brunch recipe featuring perfectly seared steak, poached eggs, and a rich, creamy homemade hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 8 oz ribeye or sirloin steak per serving
  • Fresh large eggs, room temperature
  • English muffins, split and toasted, one per serving
  • 1 cup (225 g) unsalted butter, melted and warm
  • 3 large egg yolks
  • 2 tablespoons fresh lemon juice
  • Pinch of cayenne pepper (optional)
  • 1 tablespoon white vinegar
  • Salt and freshly ground black pepper to taste
  • Fresh chives or parsley, finely chopped (optional garnish)

Instructions

  1. Season ribeye or sirloin steak generously with salt and pepper on both sides.
  2. Heat a non-stick skillet or cast iron pan over medium-high heat with a little oil until shimmering.
  3. Sear the steak for about 4 minutes per side for medium-rare (internal temperature around 130°F/54°C).
  4. Rest the steak for 5-10 minutes, tented with foil, before slicing thinly against the grain.
  5. Fill a wide saucepan with about 3 inches of water and add white vinegar. Bring to a gentle simmer.
  6. Crack each egg into a small cup, then slowly slide it into the simmering water.
  7. Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
  8. Use a slotted spoon to lift eggs onto a paper towel to drain.
  9. In a heatproof bowl, whisk together egg yolks, lemon juice, and a pinch of salt.
  10. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
  11. Slowly drizzle in melted butter while whisking vigorously until sauce thickens and becomes smooth.
  12. Season hollandaise with cayenne pepper and additional salt if needed.
  13. Split and toast English muffins until golden and crisp.
  14. Assemble by placing toasted English muffin halves on plates, adding sliced steak, then topping with a poached egg.
  15. Spoon warm hollandaise sauce generously over the top and garnish with chopped chives or parsley.
  16. Serve immediately for best flavor and texture.

Notes

Keep heat low and steady when making hollandaise to prevent curdling. Whisk constantly and add melted butter slowly. If hollandaise looks grainy or split, whisk in a teaspoon of warm water to bring it back together. Let steak come to room temperature before cooking for even doneness. Toast English muffins just before serving to avoid sogginess. Poached eggs are best fresh; leftovers do not reheat well.

Nutrition

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

Find it online: https://rowanrecipes.com/perfect-steak-and-eggs-benedict-recipe-easy-homemade-hollandaise-sauce-tutorial/