Steak Eggs Benedict Recipe By Tasty

EGGS BENEDICT WITH SPINACH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
• Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
• Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
• Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
• Remove egg from water with a slotted spoon and set aside.
• In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
• Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
• Top with fresh chives.
• Enjoy!

STEAK AND EGGS BENEDICT WITH SPICY HOLLANDAISE

Steps:

• For the hollandaise sauce: 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 as needed. Set aside and keep warm.
• For the steak and eggs: 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.
• 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.
• 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.
• Preheat the oven to 350 degrees F. Place a rack over a baking sheet.
• 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.

BLT EGGS BENEDICT RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut the English muffins in half and place on a baking sheet.
• Arrange the bacon strips on a separate baking sheet.
• Bake the bacon until browned and crispy, 12-15 minutes. Add the English muffins to the oven for the last 5 minutes of cooking, or until toasted. Remove from the oven.
• Grease 6 cups of a muffin tin with nonstick spray. One at a time, crack the eggs into each greased cup. Season the eggs with a pinch of salt and pepper. Gently spoon 1 tablespoon of water over each egg.
• Bake until the egg whites are set and the yolks are still runny, 7-9 minutes. Remove from the oven and let sit for 1-2 minutes, then scoop out the eggs with a slotted spoon and gently pat dry with a paper towel.
• Arrange the English muffins on a serving platter and brush with the melted butter. Top each muffin half with mixed greens and a slice of tomato. Break each bacon strip in half and lay over the tomatoes, then top with a poached egg.
• Make the hollandaise: Add the eggs yolks and lemon juice to a blender. Blend until pale yellow in color, about 1 minute.
• Once the yolks have lightened in color, turn the blender to the lowest speed and slowly drizzle in the melted butter. 10. Add the salt and continue blending until the butter is well incorporated.
• Drizzle the hollandaise over the benedicts. Garnish with black pepper.
• Serve immediately.
• Enjoy!

FOODCHANNEL EDITOR

Steps:

• 1 Preheat a broiler. 2 To make the béarnaise sauce, in a small saucepan over medium-high heat, combine the vinegar, shallot and the 2 tsp. tarragon. Bring to a boil, reduce the heat to low and simmer until the vinegar is almost completely evaporated, 3 to 5 minutes. Remove from the heat and let cool slightly, then strain into a heatproof bowl. Add the water and egg yolks. Set the bowl over but not touching simmering water in a small saucepan and whisk until thick and pale yellow, about 3 minutes. 3 Transfer the mixture to a blender and blend until smooth. Let cool for 1 minute. With the motor running, slowly pour in the clarified butter and blend until incorporated. Add the 1/2 tsp. lemon juice, or to taste, and the 1 Tbs. tarragon. Season with salt and white pepper and process to combine. Transfer the sauce to a double boiler and keep warm over very low heat. 4 Lightly spread each cut side of the muffins with 1 tsp. of the butter. Broil until golden, 3 to 5 minutes. Turn off the broiler, cover the muffins with aluminum foil and keep warm in the oven. 5 Meanwhile, in a large sauté pan over medium-high heat, melt the remaining 1 tsp. butter. Season the filets with salt and black pepper and cook until nicely browned, about 2 minutes per side for medium, or until done to your liking. Keep warm. 6 Fill an egg-poaching pan with 1/2 inch water, set the pan over medium heat and bring to a simmer. Lightly coat the poaching cups with nonstick cooking spray and crack an egg into each cup. Cover and cook until the whites are firm and the yolks are glazed over but still soft, about 3 minutes, or until done to your liking. Transfer the eggs to a warmed plate and repeat with the remaining eggs. 7 Place 2 muffin halves on each of 4 warmed individual plates. Top each muffin half with a filet, an egg and some of the béarnaise sauce. Serve immediately.

STEAK EGGS BENEDICT RECIPE BY TASTY

Steps:

• Make the steak: Preheat the oven to 350°F (180°C).
• Season the steak on both sides with kosher salt, black pepper, and garlic powder.
• Heat the olive oil in a large cast-iron skillet over medium heat until it shimmers. Sear the steak for 2 minutes on each side, then transfer skillet with the steak to the oven and cook for 6-10 minutes, or until the internal temperature reaches 135°F (57°C). Remove the steak from the oven and let it rest for 5 minutes.
• Meanwhile, poach the eggs: Fill a 12-inch high-walled skillet with 2 inches of water and add the white vinegar. Bring to a boil over medium-high heat. When bubbles start to break the surface of the water, crack one egg at a time into a small bowl, then gently drop into the water at the center of the pan. Cook the eggs for 3-4 minutes, or until the yolks are still runny, but the whites are set. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain.
• Make the hollandaise sauce: Add the egg yolks, lemon juice, Dijon mustard, salt, pepper, and paprika to a blender. Blend on medium-high speed for 10 seconds, until combined. With the blender running, slowly drizzle in the hot melted butter until emulsified, about 2 minutes.
• To assemble, slice the steak against the grain into ¼-½-inch-thick slices. Divide the steak slices between the halved English muffins. Top each with ¼ cup of arugula, a poached egg, a generous spoonful of the hollandaise sauce, and a sprinkle of flaky sea salt.
• Serve immediately.
• Enjoy!

BAKED EGGS BENEDICT CUPS RECIPE BY TASTY

Steps:

• Egg Cups: Grease a large muffin tin. Place a slice of ham in each tin, then crack an egg over each slice of ham. Cover with tin foil, then bake at 350˚F (175˚C) for 8-10 minutes (eight minutes if you like your yolk very runny).
• Hollandaise sauce: Fill the bottom of a double boiler part-way with water. Make sure that the water doesn't touch the top bowl. Bring water to a gentle simmer. In the top of the double boiler, whisk together three egg yolks and ½ tsp white vinegar until well mixed.
• Slowly pour the melted butter in the egg yolk mixture, a little at a time, while constantly whisking. If you pour too much too quickly without whisking, the mixture might not thicken or mix properly. If the hollandaise gets too thick, add a teaspoon or two of hot water. Continue whisking until all the butter is incorporated.
• Remove from heat, whisk in lemon juice, salt, and pepper.
• Place a toasted English muffin half down, layer the ham and egg cup on top of the English muffin, then drizzle your hollandaise sauce over the egg.
• Enjoy!

STEAK AND EGGS HASH RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot and fill with enough cold water to cover by 1 inch (2 ½ cm). Season with 1½ teaspoons of salt and bring to a boil over medium-high heat. Boil for 5 minutes, then drain and run under cold water to stop the potatoes from cooking further. Dry the potatoes with paper towels and set aside.
• Place a rack in the lower third of the oven. Preheat the oven to 350°F (180°C)
• Blot the steak dry with a paper towel and season on both sides with 1½ teaspoons of salt and 1 teaspoon black pepper.
• Heat a 10-inch (25 cm) cast iron skillet over high heat until smoking. Reduce the heat to medium-high. Add 1 tablespoon of butter and the canola oil to the pan and melt the butter completely, about 1 minute. Add the seasoned steak and cook, without disturbing, for 2 minutes on each side. The steak will be rare, but will finish cooking in the oven. Transfer to a cutting board to rest for at least 5 minutes before slicing into ¼-inch (6 mm) strips.
• Reduce the heat to medium and melt the remaining tablespoon of butter in the same skillet. Add the onion, mushrooms, red bell pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the onions are slightly caramelized and the mushrooms have released their liquid, 8-10 minutes.
• Add the potatoes to the skillet and season with the remaining teaspoon of salt, ¼ teaspoon black pepper, and the oregano. Stir to combine and cook, without disturbing, for 4 minutes, until the potatoes are golden brown and crisp on one side. Add the cherry tomatoes and stir to combine.
• Make 4 wells in the hash using the back of a spoon and carefully crack an egg into each well.
• Scatter the sliced steak on top of the hash and transfer to the oven. Bake for 10 minutes, or until the egg whites are set but the yolks are still runny.
• Remove the hash from the oven and season with the remaining ¼ teaspoon pepper. Garnish with the parsley.
• Serve warm.
• Enjoy!