Steak and Asparagus Eggs Benedict with Spicy Hollandaise
Makes 4 servings
Ingredients
2sirloin or filet steakscooked to desired temp
1bunch asparagusends trimmed
1tbspgarlicminced
4eggs
2tbspwhite vinegar
bread of choicesplit and toasted (I recommend Bagel Thins or English Muffins)
olive oilfor saute
salt/cracked black pepperto taste
chiveschopped for garish
Hollandaise:
3egg yolks
1 1/2tablespoonslemon juice
1/2teaspoonsalt
1/4teaspooncayenne
10tablespoonsunsalted
butter
Instructions
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 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 serve my roasted asparagus on the side with cheese grits.