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Perfect Steak and Eggs Benedict Recipe with Creamy Hollandaise Sauce Made Easy

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A luxurious yet simple brunch recipe combining seared steak, poached eggs, toasted English muffins, and homemade creamy hollandaise sauce for a memorable breakfast or special occasion.

Ingredients

Scale
  • 8 oz ribeye or sirloin steak, about 2 cm thick
  • 2 English muffins, split and toasted
  • 4 large eggs, fresh
  • 1/2 cup (115g) unsalted butter, melted (for hollandaise sauce)
  • 1 tablespoon freshly squeezed lemon juice
  • 3 large egg yolks (for hollandaise)
  • 1 tablespoon white vinegar (for poaching eggs)
  • Salt and freshly cracked black pepper, to taste
  • 1/2 teaspoon garlic powder (to season steak)
  • Optional: fresh chives or parsley for garnish

Instructions

  1. Pat your steak dry with paper towels. Season both sides generously with salt, pepper, and garlic powder.
  2. Heat a heavy skillet over medium-high heat and add a small drizzle of oil. When the pan is smoking slightly, add the steak.
  3. Sear steak for about 3-4 minutes per side for medium-rare (about 135°F internal temperature).
  4. Let the steak rest on a plate covered loosely with foil while you prep the rest.
  5. Split and toast the English muffins until golden and slightly crispy. Set aside on warm plates.
  6. Fill a medium saucepan with about 4 inches of water, add the vinegar, and bring to a gentle simmer (not boiling).
  7. Crack one egg into a small bowl. Swirl the water gently in one direction and slide the egg into the center.
  8. Poach eggs for 3-4 minutes for a runny yolk or longer for firmer eggs. Remove with a slotted spoon and drain on paper towels. Repeat for remaining eggs.
  9. In a heatproof bowl set over simmering water (double boiler), whisk together egg yolks and lemon juice until thickened and doubled in volume (about 2-3 minutes).
  10. Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and creamy.
  11. Season hollandaise with salt and pepper to taste. Keep warm over very low heat or set aside.
  12. Assemble the dish by placing toasted English muffin halves on plates.
  13. Top each muffin half with a few slices of rested steak, then a poached egg.
  14. Spoon warm hollandaise generously over the top.
  15. Garnish with chopped chives or parsley if desired.

Notes

If hollandaise sauce starts to separate, whisk in a teaspoon of warm water to bring it back together. Resting the steak after cooking is key to keep it juicy. Use fresh lemon juice for best flavor in hollandaise. Poach eggs at a gentle simmer, not boiling, and add vinegar to help whites set.

Nutrition

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

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