Steak And Eggs Benedict With Spicy Hollandaise Recipes
EGGS BENEDICT AND EASY HOLLANDAISE SAUCE
Steps:
- Preheat the oven to 400 degrees.
- Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
- Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
- Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
- Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
- "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.
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STEAK EGGS BENEDICT WITH CHIPOTLE-LIME HOLLANDAISE
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- This Hollandaise sauce can be made on the stove top or in a blender or food processor.Stove Top Directions: Pour the egg yolks and lime juice into a small stainless steel bowl. Whisk the yolks and lemon juice vigorously until the mixture is thickened and has just about doubled in volume. Turn on the burner on the stove to medium-high heat. Continue to whisk rapidly while placing the bowl on and off the heat. When the eggs are smooth, slowly drizzle in the melted butter. Do not stop whisking until the sauce has once again thickened and doubled in volume. Remove from heat, whisk in adobo sauce and season with salt, to taste.Blender Directions: Add yolks, lime juice, and season with salt into the blender. Blend on medium-high speed until it lightens in color, about 15-25 seconds. Reduce the speed to low; with the blender running, slowly drizzle in the hot melted butter. Continue to blend a few seconds after the butter is all incorporated. Add in the adobo sauce and season with salt to tas
- Bring a small saucepan of water to almost boiling over medium-high heat (no bubbles). Add one or two teaspoons of vinegar to the water. Use a spoon to stir the water in circles to create a vortex in the water. Crack the egg into a small bowl, then gently turn out the egg into the water. Use a spoon to nudge the egg white closer to the yolk. Gently coax the egg over to one side, then you can drop in the second egg. Use a spoon to nudge the whites closer to the yolk. Turn off the heat. Cover the eggs and let them sit until the egg whites are cooked; about 4 minutes.
- Place the toasted English Muffin split-side up on a serving plate. Top with half the slices of the steak. Place one of the poached eggs on top of the steak slices; pour the chipotle-lime Hollandaise sauce over the poached egg. Gently top with the other half of the muffin and garnish with cilantro.
STEAK AND EGGS BENEDICT WITH RED WINE HOLLANDAISE RECIPE
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5/5 Total Time 1 hrAuthor Neal Fraser
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5/5 Total Time 1 hrAuthor Neal Fraser
- In a small saucepan, combine the Cabernet and port and bring to a boil. Simmer over moderate heat until reduced to 2 tablespoons, about 15 minutes. Let cool slightly.
- Set a medium metal bowl over a pot of simmering water. Put the egg yolks in the bowl and whisk over low heat until thick, about 2 minutes. Very gradually, whisk in the melted butter and whisk constantly until thick and creamy, 4 to 5 minutes. Whisk in the wine reduction and lemon juice in a thin stream and season with salt and pepper. Keep the hollandaise sauce warm over very low heat, stirring occasionally.
- Heat a grill pan. Brush the steaks lightly with olive oil and season with salt and pepper. Grill the steaks over high heat, turning once or twice, until medium-rare, about 8 minutes. Let the steaks rest for 10 minutes.
- Meanwhile, bring 2 large, deep skillets of water to a simmer. Crack 6 eggs into each skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels.
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