Steak and 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.
Course
Brunch
Cuisine
American inspired
Keyword
eggs benedict
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings4servings
AuthorBarry C. Parsons
Ingredients
1poundgrilled steak
4large buttermilk biscuitsor toasted English muffins
4poached eggsor 8 if serving 2 per person
For the Brown Butter Sriracha Hollandaise Sauce
3egg yolks
1/2teaspoonyellow mustard
2tablespoonslemon juice
1tspchopped lemon zest
1/2cuphot brown butter
1tbspsriracha sauce
Instructions
To prepare the Brown Butter Sriracha Hollandaise 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.