Name: Steak & Eggs Benedict
Total time: 45 min
Yield: Makes 4 servings
Ingredients: Pinch salt and black pepper; Freshly ground black pepper; 2 large egg yolks; 3 tablespoons distilled white vinegar; Pinch kosher salt; ½ cup (1 stick) unsalted butter, melted and cooled to lukewarm; 2 (8-ounce) rib-eye steaks, at room temperature; 1 tablespoon white balsamic vinegar*; 1 tablespoon canola oil; ⅛ teaspoon ground cayenne pepper, plus more for topping; ½ teaspoon chopped fresh chives (optional); 8 large eggs; 4 English muffins, halved and lightly toasted

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

A hearty rib-eye steak takes the place of ham in a dish that’s as delicious for dinner as it is for brunch. Replacing the lemon juice in the hollandaise sauce with white balsamic vinegar is a subtle substitution that complements the steak and poached eggs perfectly.

Ingredients

For Poached Eggs

3 tablespoons distilled white vinegar
8 large eggs

Method

For poached eggs (see poaching tips), crack 1 egg into a small ramekin. Fill a saucepan with water to a depth of 2 inches. Add white vinegar and bring to a bare simmer over medium heat. Add egg and cook for 3½ to 4 minutes, or until it is roughly 30 seconds shy of being done to your liking. Lift egg out of pan with a slotted spoon and t