Steak & Eggs Benedict with Brown Butter Sriracha Hollandaise Sauce. A distinctly different, hearty version of Eggs Benedict that brings “steak and eggs” to a whole new level.
I have to confess that this Steak & Eggs Benedict recipe was made just for me. My love of brunch has been well established here on Rock Recipes and this one combines some of my very favourite ingredients.
I am an absolute steak addict, so much so that while many people say they couldn’t be vegetarian because they couldn’t live without bacon, I would equally miss a juicy, medium rare grilled steak.
Like many people I know who enjoy breakfast for dinner, steak and eggs tops my list on those occasions. Add to that our family’s favourite buttermilk biscuits plus rich, creamy, brown butter Hollandaise sauce with a hit of sweet heat from sriracha sauce and this brunch is a complete brunch home run.
I used my recent recipe for Coffee Chipotle Rubbed Grilled Steak in this particular version which was really delicious. However, you can use any grilled, sliced steak. I’d recommend using 3 to 4 ounces per person. I love poached eggs but Spouse doesn’t, so she can attest that this recipe is just as delicious with scrambled eggs instead.
You can of course use toasted English muffins as the base of this brunch idea. If you do have an extra half hour, you can find our easy to make flaky buttermilk biscuit recipe here.
Like this Steak and Eggs Benedict recipe?
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You might also like this Scallops Benedict with Brown Butter Hollandaise:
- 1 pound grilled steak
- 4 large buttermilk biscuits or toasted English muffins
- 4 poached eggs or 8 if serving 2 per person
- 3 egg yolks
- 1/2 teaspoon yellow mustard
- 2 tablespoons lemon juice
- 1 tsp chopped lemon zest
- 1/2 cup hot brown butter
- 1 tbsp sriracha sauce
To brown butter just melt it in a small saucepan over medium heat and watch it until the color turns light golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind.
In a blender combine the egg yolks, mustard and lemon zest and juice for only a few seconds. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the steak and eggs.
Warm the biscuits if they have been previously baked. I sometimes split them and lightly toast the inside under the broiler to do this.
Thinly slice the steak and distribute it evenly onto the bottom half of the biscuits.
Top with the poached eggs, Hollandaise Sauce and the second half of the biscuits.
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