let’s talk about brunch baybeeee.
let’s talk about eggs beneeeee.
let’s talk about all the good things and the bad things brunch can beee.
let’s talk about brunch.
lets talk about brunch!
guys. HAPPY FRIDAY!
i’m back home in chicago today + life just feels great!
want to know something else that feels great?
eating steak for breakfast.
this recipe today is a little spin on eggs benedict that AJ + i love to whip up any brunch chance we get. it’s kinda like eggs benedict + steak-n-eggs had a baby. we’re going to call it steaks benedict!
now, i love carbs more than ANY the next guy, but here in my ambitious spin, we’re removing the traditional english muffin + having a protein packed parTAY.
basically, by removing the bread i find it totally acceptable to scoop on an extra large serving of hollandaise. life is all about balance, amiright?
next, let’s talk about the elephant in the recipe room. the instruction list looks totally intense! but i did a lot of overexplaining to try + help with the new skills! and although steaks benedict does contain a handful of steps, i suggest to throw some tunes on {stevie wonder is my brunch time jam} and this recipe is a labor of love that’s totally worth it.
another great thing about this recipe is the more you make it, the more confident you become with each step!
the components -egg poaching, hollandaise-making + steak grilling- are all great kitchen skills to have in your back pocket to be used on their own or in other recipes!
and i find that some skills, like poaching an egg, simply take a few tries to understand + get the hang of. so, don’t fret if you break a poached egg or two in the process – i’m sure even alton brown has been there before! grab yourself some toast, sop that spilled yolk right up + try try again!
now, let’s get to it! i hope you find time to treat yo self this weekend with my spin on a classic!
- 1 lb flank steak, cut into 4 servings
- jalapenos + bell peppers, roasted
- salt + pepper, to taste
- cayenne pepper, to taste
- 4 eggs, poached
- scallions or chives, for garnish
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- ½ cup {1 stick} unsalted butter, melted
- pinch cayenne
- pinch salt
- step one of this recipe is to get your peppers roasting.
- preheat the oven to 500º
- lay your peppers on a sheet pan + let them roast at least 15 minutes, until the flesh has softened + they are done to your liking. {we left the skin on ours but if that’s a texture issue for you - simply peel it away!}
- next, you will want to make the hollandaise. .
- place a saucepan with ½ cup of water over low heat. you want the water to barely simmer.
- while you wait for the water to heat up, vigorously whisk the egg yolks + lemon juice together in a heatproof bowl until the mixture has thickened + doubled in volume. {about 4 minutes}
- then, place the bowl over the saucepan containing the barely simmering water {the water should not touch the bottom of the bowl.}
- while whisking the mixture, slowly pour in the melted butter.
- continue to whisk until thickened + doubled in size.
- remove from the heat + season with a pinch of cayenne pepper and salt.
- keep the hollandaise warm until ready to serve. {if it gets too thick, you can add in a few drops of water to break it up.}
- before poaching the eggs, you’ll want to grill your steak.
- heat a grill pan {or grill} to medium-high heat.
- season the steak with salt, pepper + cayenne.
- grill the steak 3 minutes per side, for medium rare.
- remove from heat + let it rest while you poach the eggs.
- bring a medium saucepan of water to a low boil. {you want the water barely quivering}
- add a splash of white vinegar to the water.
- carefully break one egg into a small dish {a mug works great too} + gently tip the egg into the water. stir the water around the edges with a wooden spoon. you want the water to essentially swirl around the egg.
- let it cook for 4 minutes {you can continue to swirl the water around it} + carefully remove the egg with a slotted spoon, allowing the water to drain. serve immediately or let sit {somewhere safe} until ready!
- you’re all done! now, simply assemble all of your steps!
- steak on the bottom, roasted peppers laid on top of the steak, place the poached egg on top of that + drizzle the hollandaise over everything! a garnish of sliced scallions or chives round out the whole dish with that fresh herb kick! enjoy!
you can skip the roasted peppers or speed things up by using jarred peppers! but if you choose the jarred route – be conscious of the salt added to the rest of the dish, as anything jarred tends to pack a serious salt punch.