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Perfect Steak and Eggs Benedict Recipe with Easy Hollandaise Sauce

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A rich and indulgent brunch recipe combining tender steak, perfectly poached eggs, toasted English muffins, and a silky homemade hollandaise sauce. Ready in under 30 minutes, it’s perfect for special occasions or a luxurious weekend treat.

Ingredients

Scale
  • 8 oz sirloin or ribeye steak, trimmed and about 1-inch thick
  • 2 large eggs, fresh (room temperature for poaching)
  • 2 English muffins, split and toasted
  • 1 tbsp olive oil or butter (for searing steak)
  • Salt and freshly ground black pepper (to taste)
  • Fresh chives or parsley, chopped (optional, for garnish)
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • 6 tbsp unsalted butter, melted and warm
  • Pinch of cayenne pepper or hot sauce (optional)
  • Salt, to taste

Instructions

  1. Prepare the Hollandaise Sauce: In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon lemon juice until the mixture lightens and thickens slightly. Place the bowl over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Slowly drizzle in the 6 tablespoons of warm melted butter while whisking continuously. Keep whisking until the sauce thickens to a creamy consistency (about 3-4 minutes). Remove from heat, season with salt and a pinch of cayenne pepper or…
  2. Season and Sear the Steak: Pat the steak dry with paper towels. Season both sides generously with salt and pepper. Heat 1 tablespoon olive oil or butter in a skillet over medium-high heat until shimmering. Add the steak and cook for about 4 minutes per side for medium-rare (internal temp 130°F / 54°C). Adjust time for preferred doneness. Remove steak and let rest on a cutting board for 5 minutes.
  3. Poach the Eggs: Fill a saucepan with about 3 inches of water and bring to a gentle simmer. Add a splash of vinegar (optional). Crack eggs one by one into small cups, then gently slide into the water. Poach for 3-4 minutes until whites are set but yolks remain runny. Use a slotted spoon to lift eggs, gently shake off water, and place on a paper towel.
  4. Toast the English Muffins: While eggs poach, toast the English muffins until golden and crisp. Butter lightly if desired.
  5. Assemble the Steak and Eggs Benedict: Slice the rested steak thinly against the grain. On each toasted English muffin half, layer slices of steak, then top with a poached egg. Spoon warm hollandaise generously over the top. Garnish with chopped fresh chives or parsley.
  6. Serve Immediately: Plate up and enjoy while everything is warm and delicious!

Notes

Keep an eye on the hollandaise temperature to prevent separation; whisk in a teaspoon of cold water if it splits. Rest steak before slicing to keep it juicy. Use fresh eggs for best poaching results. Timing is key to serve everything warm and fresh.

Nutrition

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

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