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Texas Eggs Benedict

Texas Eggs Benedict
PREP TIME
45 min
COOK TIME
15 min
YIELDS
4 servings

They say that everything’s bigger in Texas, and that includes brunch! This monster meal includes poached eggs, grilled steak, Texas toast, steak sauce hollandaise and a black bean tomato relish.

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Ingredients

Black Bean Tomato Relish

3
Tbsp finely chopped red onions
2
Tbsp finely chopped fresh cilantro
1
Tbsp olive oil
3
plum tomatoes, seeded and finely diced
1
(15-oz) can black beans, drained, rinsed well and drained again
1
serrano chile, finely diced
Juice of 1 lime
Salt and freshly ground black pepper

Steak Sauce Hollandaise

1
Tbsp lime juice
3
large egg yolks, lightly beaten
1 ½
sticks unsalted butter, melted until foamy
¼
- ½ cup your favorite steak sauce, such as Bobby Flay's Mesa Steak Sauce
1
tsp kosher salt
¼
tsp freshly ground black pepper

Texas Toast

2
cloves garlic, smashed to a paste
1
stick unsalted butter, softened
Salt and freshly ground black pepper
4
slices pain de mie, sliced 1-inch thick

Grilled Steak

1
(1-lb) boneless ribeye, about 1 ½ inches thick, cut into eight ½-inch-thick slices
3
Tbsp spice rub, such as Bobby Flay's Steak Rub for Beef and Pork
Kosher salt and freshly ground black pepper
2
Tbsp canola oil

Poached Eggs

1
Tbsp white wine vinegar
4
eggs
Kosher salt and freshly ground black pepper
Whole cilantro leaves, for garnish
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Directions

Step 1

Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bowl and season with salt and black pepper. Let the relish sit at room temperature for 30 minutes to allow flavors to meld.

Step 2

Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the steak sauce and season with the salt and black pepper. Keep warm.

Step 3

Heat a grill pan over medium-high heat.

Step 4

Combine the garlic, butter and some salt and pepper in a small bowl. Butter both sides of the bread with some of the garlic butter, and grill until nicely charred on both sides.

Step 5

Put each slice in between pieces of plastic wrap and use a meat mallet to pound them into thin steaks. Sprinkle both sides with some of the steak rub salt and black pepper. Heat the oil in a cast-iron pan over high heat. Add the steaks and cook until a crust forms, about 1 minute. Flip and cook for another minute until the other side forms a crust as well.

Step 6

Bring 3 cups water and vinegar to a gentle simmer in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid. Season the top with salt and black pepper.

Step 7

For assembly: Spoon some of the black bean relish on top of each piece of the Texas toast. Top each with 2 pieces of steak, a poached egg, then some of the hollandaise. Garnish with whole cilantro leaves.

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