Welcome Home Steak and Asparagus Eggs Benedict with Spicy Hollandaise

Try this Steak and Asparagus Eggs Benedict with Spicy Hollandaise for a holiday brunch or even a breakfast for dinner. It’s my husband’s favorite meal and the first meal I made when he came home from deployment.

I thought this was the ideal recipe to post during our week of Pot Roast and Pinot recipes and the gift card giveaway. Pot Roast and Pinot in my hometown area of Pensacola, FL has an amazing weekend brunch which features many delectable specialties including Red Velvet Pancakes, French Toast, and get this- six different Eggs Benedicts! So today I am sharing my husband’s favorite Eggs Benedict recipe- Steak and Asparagus Eggs Benedict. Try this at home and then try the brunch at Pot Roast and Pinot!

Read my review and enter the giveaway here.

When Ashton came home from deployment in April I told him I would cook him any meal he wanted. I was thinking jumbo shrimp, filet mignon, sushi…gourmet all the way! But my man, a true breakfast lover (especially eggs!), wanted simple Eggs Benedict! So, true to fashion, I could not just make boring ol’ plain Eggs Benedict for his first meal home so I jazzed it up a bit and came up with this delicious Steak and Asparagus Eggs Benedict topped with a Spicy Hollandaise sauce.

Ingredients:

Makes 4 servings

2 sirloin or filet steaks, cooked to desired temp
1 bunch asparagus, ends trimmed
1 tbsp garlic, minced
4 eggs
2 tbsp white vinegar
bread of choice, split and toasted (I recommend Bagel Thins or English Muffins)
olive oil, for saute
salt/cracked black pepper, to taste
chives, chopped for garish

Hollandaise:

3 egg yolks
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
10 tablespoons unsalted
butter

Directions:

Preheat oven to 375 degrees.
Reserve 8 asparagus stalks and toss the remaining asparagus in olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20 minutes, tossing once in between.
Season steaks with salt and pepper and rubbed with fresh garlic.
Cook in a heavy skillet with a swirl of olive oil over medium heat until desired temperature.
Remove from heat and let rest 10-15 minutes before slicing.
Meanwhile take the remaining 8 asparagus stalks and steam until cooked but still with some crunch, about 10-15 minutes.

For poached eggs:

Bring a pot of 4 cups of water and 2 tablespoons white vinegar to a boil over medium, then turn down to a simmer.
Break eggs, one at a time into a bowl and slide into simmering water.
Cook for 2 minutes, until whites are cooked but yolk is still runny.
Remove with a slotted spoon.

For Hollandaise sauce:

Melt the butter
slowly in a small pot. Try not to let it boil – you want the moisture in the
butter to remain there and not steam away.
Add the egg yolks,
lemon juice, salt and cayenne into a bowl. Blend the egg yolk mixture at a
medium speed with an immersion blender (or use a traditional bender) until it
lightens in color, about 20-30 seconds.
Once the yolks
have lightened in color, turn the blender down to its lowest setting and drizzle in the
melted butter slowly, while the blender is going until it is a smooth sauce.

To plate:

Place one lightly toasted piece of bread (I used Bagel Thins) face up on a plate.
Top with sliced steak (4-5 pieces).
Add poached egg then 2 steamed asparagus spears.
Top with a couple spoonfuls of Hollandaise sauce and a garnish of chives.
I served my roasted asparagus on the side with cheese grits.

Serve with cheese grits and fruit.

To make the Hollandaise:

Melt the butter slowly in a small pot. Set aside.

Add the egg yolks, lemon juice, salt and cayenne into a bowl. Blend the egg yolk mixture at a medium speed with an immersion blender until it lightens in color, about 20-30 seconds.

Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going until it is a smooth sauce. Add a sprinkling of chives if desired.

Poaching eggs is actually very simple!

Bring a pot of 4 cups of water and 2 tablespoons white vinegar to a boil over medium,

then turn down to a simmer.

Break eggs, one at a time into a bowl and slide into simmering water.

Cook for 2 minutes, until whites are cooked but yolk is still runny.

Remove with a slotted spoon.

I had planned to use filets for this recipe but our grocery store was out so I chose these thick sirloins instead. I simply rub mine with olive oil, salt, pepper, and garlic and sear in a hot pan until about medium. Remove from heat and let rest before slicing.

Always let your meat rest for 10 minutes or so before cutting into it. This helps it to retain it’s juices and the temperature to even out.

Slice steak into thin strips.

I steamed 8 asparagus stalks for the Benedicts and roasted the rest in the oven, simply tossed in olive oil with salt and pepper for about 20 minutes. The roasted asparagus was to be served on the side.