Steak and Eggs Benedict with Red Wine Hollandaise

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Steak and Eggs Benedict with Red Wine Hollandaise
Serves 6
Classic hollandaise sauce is prepared with butter, egg yolks and lemon juice. Here, Neal Fraser adds a red wine-and-port reduction to the rich sauce, which is delicious with the juicy tenderloin steak that accompanies the poached eggs.
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Ingredients
  1. 1/4 cup Cabernet Sauvignon
  2. 1/4 cup ruby port
  3. 2 large egg yolks
  4. 1 1/2 sticks unsalted butter, melted
  5. 1 tablespoon fresh lemon juice
  6. Salt and freshly ground pepper
  7. Three 1-inch-thick beef tenderloin steaks (6 ounces each)
  8. Olive oil, for brushing
  9. 1 dozen large eggs
  10. 6 English muffins, split and toasted
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Arrange 2 English muffin halves on each plate. Thinly slice the steaks, arrange the meat on the muffins and season lightly with salt and pepper. Top with the poached eggs. Spoon the hollandaise on top and serve right away.
Adapted from Food & Wine
Adapted from Food & Wine
Rosemary Farm http://www.rosemaryfarm.com/

Mexican-style eggs benedict

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Mexican-style eggs benedict
Serves 2
A spicy guacamole gives this version of eggs benedict a south-of-the-border twist
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Prep Time
8 min
Cook Time
10 min
Total Time
18 min
Prep Time
8 min
Cook Time
10 min
Total Time
18 min
Ingredients
  1. 1 avocado, peeled, de-stoned and sliced
  2. Juice of ¼ lime
  3. 1 red chilli, deseeded and finely chopped
  4. 1 spring onion, trimmed and thinly sliced
  5. 50 g diced chorizo by Sainsbury’s
  6. 1 tbsp white wine vinegar by Sainsbury’s
  7. 2 medium British free-range eggs by Sainsbury’s
  8. 1 white muffin by Sainsbury’s, halved
  9. 1 fresh tomato, thickly sliced
Instructions
  1. Make a chunky guacamole by roughly mashing together the avocado, lime juice, chilli and spring onion in a small bowl. Cover and set aside in the fridge.
  2. Heat a frying pan over a medium heat, add the chorizo and cook until crisp and browned. Remove the chorizo with a slotted spoon onto kitchen paper and set aside.
  3. Bring a pan of water to the boil over a high heat then reduce to a low simmer. Add the vinegar and gently break the eggs into the water. Cook for 2 minutes. Remove with a slotted spoon onto kitchen paper.
  4. Meanwhile, toast the muffin halves. Mix most of the cooked chorizo into the guacamole and spread over the muffin halves. Top with the sliced tomatoes and poached eggs. Scatter over the remaining chorizo and season with freshly ground black pepper.
Rosemary Farm http://www.rosemaryfarm.com/

California Eggs Benedict

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California Eggs Benedict
Serves 2
If you enjoy some heat, but want some freshness, then this is the recipe for you. This recipe features layers of avocado and tomato and is drizzled with a creamy hollandaise that is kicked up with sriracha chili sauce.
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For the hollandaise sauce
  1. 12 tablespoons unsalted butter, room temperature
  2. 6 large egg yolks
  3. 1/2 cup boiling water
  4. 2 teaspoons fresh lemon juice
  5. Pinch black pepper
  6. 1/4 teaspoon garlic salt
  7. 1/4 teaspoon sea salt
  8. 1 teaspoon sriracha sauce, or to taste
For the eggs benedict
  1. 2 eggs, poached
  2. 2 English muffins, split, toasted and buttered
  3. 1 avocado, thinly sliced
  4. 1 large tomato, thinly sliced
  5. 1/2 cup Monterey Jack cheese, shredded (or whatever cheese you like)
  6. For garnish: Sea salt, green onions, black pepper
Instructions
  1. For the hollandaise sauce: In a heatproof bowl over a saucepan of barely simmering water set on medium heat, whisk the butter and egg yolks together until smooth.
  2. Very…very slowly, add the 1/2 cup boiling water to the mixture, whisking constantly. (You do not want the eggs to cook).
  3. Whisking constantly, heat the mixture until it is thickened and reads 160 degrees on your instant-read thermometer. (It took mine about 10 minutes or so).
  4. Remove the saucepan from the heat.
  5. Gently whisk in the lemon juice, black pepper, garlic salt, sea salt, and sriracha. Serve warm.
  6. To assemble the Eggs Benedict: Place the cheese on top of the toasted English muffin. Top with tomato, avocado, and poached egg. Lightly drizzle the hollandaise sauce over top. Garnish with fresh chives, salt, and pepper, if using.
Notes
  1. Hollandaise sauce adapted from Cook’s Illustrated.
Rosemary Farm http://www.rosemaryfarm.com/