Favorite Recipes of Maverick Swaniel Harrienger

{December 23, 2016}   Steak + Eggs Benedict (Breakfast for Dinner by Lindsay Landis + Taylor Hackbarth, 2013, page 14 [pictured on page 15])


Poached Eggs:

  • 3 tablespoons distilled white vinegar
  • 8 large eggs


  • 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


  • 4 English muffins, halved + lightly toasted
  • Freshly ground black pepper
  • 0.5 teaspoon chopped fresh chives


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 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.

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