Steak and Eggs Benedict with Spicy Hollandaise

Steak and Eggs Benedict with Spicy Hollandaise
Prep Time
15 min
Cook Time
20 min
2 servings

Kick you breakfast off in style – with 12-oz steaks!



Hollandaise Sauce

large egg yolks
Juice of ½ lemon, plus more if needed
sticks salted butter, melted and hot
tsp adobo sauce, plus more if needed
Kosher salt

Steak and Eggs

(12-oz) tenderloin steaks, about 2 inches thick
Kosher salt and freshly ground black pepper
Butter, for the skillet
large eggs
Garlic Butter English Muffins, recipe follows
Cayenne pepper, for serving

Garlic Butter English Muffins

Tbsp (½ stick) salted butter
clove garlic, finely grated
English muffins, halved
Tbsp finely grated Parmesan



Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Step 1

Add the egg yolks and lemon juice to a blender and blend for several seconds. With the blender running, slowly drizzle in the melted butter. Turn off the machine and add the adobo and some salt. Blend again and taste, adding more salt, adobo or lemon juice. Set aside and keep warm.

Step 2

Heat a large skillet over medium-high heat. Slice the steaks in half so you have four 1-inch-thick steaks. Pat dry and sprinkle with salt and pepper. When the skillet is hot, add the steaks and cook until done to your liking. Remove to a plate, cover with a second plate and keep warm.

Step 3

Wipe out the skillet, then rub it with a little butter. Crack in the eggs, keeping them separate, and cook until done to your liking, either sunny-side up or over easy. Season with salt and pepper.

Step 4

To build: Place 2 halves of the Garlic Butter English Muffins onto each plate. Top each with a steak and then an egg. Pour over the hollandaise, garnish with some cayenne and serve immediately.

Step 5

Preheat the oven to 350ºF. Place a rack over a baking sheet.

Step 6

Melt the butter with the garlic in a small saucepan over medium-low heat. Brush both sides of the muffins with the garlic butter and place them, split-side up, on the rack. Sprinkle with the Parmesan. Bake until browned, about 10 minutes. Serve immediately.

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