Ingredients:
Poached Eggs:
- 3 tablespoons distilled white vinegar
- 8 large eggs
Steaks:
- 1 tablespoon canola oil
- 2 room temperature 8 ounce rib eye steaks
- Pinches salt + pepper
Hollandaise Sauce:
- 2 large egg yolks
- Pinch kosher salt
- 0.5 cup unsalted butter, melted then cooled to lukewarm
- 1 tablespoon white balsamic vinegar
- 0.125 teaspoon ground cayenne pepper
Assembly:
- 4 English muffins, halved + lightly toasted
- Freshly ground black pepper
- 0.5 teaspoon chopped fresh chives
Instructions:
- Crack an egg into a small ramekin. Fill a saucepan with water to a 2″ depth. Add white vinegar + bring to a bare simmer over medium heat. Add egg + cook 3.5-4 minutes. Lift the egg out of the pan with a slotted spoon + transfer to a plate. Repeat the process with the remaining eggs. Keep the water at a simmer; it’ll be used to warm the eggs just before serving.
- Heat the oil in a large, heavy skillet over medium-high heat. Season both sides of the steaks with salt + pepper. Cook steaks 3-4 minutes/side, depending on thickness + desired doneness. Transfer to a cutting board + tent with foil; let the steaks rest 5-10 minutes.
- Whisk together the egg yolks, salt, + 1 teaspoon water in a glass or stainless-steel heatproof bowl. Set the bowl over a pan of gently simmering water, + whisk constantly until the mixture thickens. Slowly drizzle in the melted butter, whisking vigorously. Whisk in the vinegar, a little at a time, followed by the cayenne pepper.
- Return the eggs to the simmering water 20 seconds. Slice the steaks crosswise against the grain. Arrange the slices in a single layer on toasted muffins; top with the poached eggs. Drizzle the hollandaise sauce over eggs; top with black pepper, cayenne pepper, + chives, + serve.
Variants:
- For Nova Lox Benedict, replace the steak with thin slices of Nova Lox.
- For Thanksgiving Benedict, top the muffins with slices of roasted turkey breast and a dollop of cranberry sauce.
- For Vegetable Benedict, make it meatless with sauteéd spinach, asparagus, and/or artichoke hearts on top of a thick slice of tomato.