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Steak & Eggs Benedict with Brown Butter Sriracha Hollandaise Sauce

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 Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Author Barry C. Parsons


  • 1 pound grilled steak
  • 4 large buttermilk biscuits or toasted English muffins
  • 4 poached eggs or 8 if serving 2 per person

For the Brown Butter Sriracha Hollandaise Sauce

  • 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 prepare the Brown Butter Sriracha Hollandaise Sauce

  1. 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.
  2. 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.
  3. Warm the biscuits if they have been previously baked. I sometimes split them and lightly toast the inside under the broiler to do this.
  4. Thinly slice the steak and distribute it evenly onto the bottom half of the biscuits.
  5. Top with the poached eggs, Hollandaise Sauce and the second half of the biscuits.