Steak Eggs Benedict with Chipotle-Lime Hollandaise

• Meat

  • 4 oz Steak

• Produce

  • 1 Cilantro, fresh

• Refrigerated

  • 2 Egg yolks
  • 1 Eggs
  • 2 Eggs, Fresh

• Condiments

  • 1 tsp Chipotle adobo sauce
  • 1 Chipotle-lime hollandaise sauce
  • 1 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tsp White vinegar

• Bread & Baked Goods

  • 2 English muffins, toasted

• Dairy

  • 1 stick Butter, unsalted

Found on themountainkitchen.com

Description

Ingredients

• 2 English Muffins, toasted
• 4-6 ounces grilled steak, thinly sliced (we always grill ribeyes)
• Poached eggs (recipe to follow)
• Chipotle-Lime Hollandaise Sauce (recipe to follow)
• fresh cilantro, chopped for garnish (optional)
• 2 egg yolks
• 1 tablespoon freshly squeezed lime juice
• 1 stick unsalted butter, melted
• 1 or more teaspoons of chipotle adobo sauce (we like it spicy)
• salt, to taste
• 2 fresh eggs (it is very important that the eggs are fresh)
• 1 to 2 teaspoons white vinegar

Directions

• First make the Chipotle-Lime Hollandaise: This Hollandaise sauce can be made on the stove top or in a blender or food processor. Stove Top Directions: Pour the egg yolks and lime juice into a small stainless steel bowl. Whisk the yolks and lemon juice vigorously until the mixture is thickened and has just about doubled in volume. Turn on the burner on the stove to medium-high heat. Continue to whisk rapidly while placing the bowl on and off the heat. When the eggs are smooth, slowly drizzle in the melted butter. Do not stop whisking until the sauce has once again thickened and doubled in volume. Remove from heat, whisk in adobo sauce and season with salt, to taste. Blender Directions: Add yolks, lime juice, and season with salt into the blender. Blend on medium-high speed until it lightens in color, about 15-25 seconds. Reduce the speed to low; with the blender running, slowly drizzle in the hot melted butter. Continue to blend a few seconds after the butter is all incorporated. Add in the adobo sauce and season with salt to taste, pulse a few times to incorporate. Cover and place in a warm place until ready to use. Warm up the steak in a pan over medium-high heat. Transfer to a cutting board. Allow the meat to rest for a few minutes; slice into ⅛-inch strips. Wrap with foil and keep warm, until needed. Poach The Eggs: Bring a small saucepan of water to almost boiling over medium-high heat (no bubbles). Add one or two teaspoons of vinegar to the water. Use a spoon to stir the water in circles to create a vortex in the water. Crack the egg into a small bowl, then gently turn out the egg into the water. Use a spoon to nudge the egg white closer to the yolk. Gently coax the egg over to one side, then you can drop in the second egg. Use a spoon to nudge the white closer to the yolk. Turn off the heat. Cover the eggs and let them sit until the egg whites are cooked, about 4 minutes. While the egg is poaching, toast the English muffins. When the egg whites are opaque, carefully lift the eggs, one at a time out of pan with a slotted spoon. Allow them drain before plating. Assemble the Steak Eggs Benedict with Chipotle-Lime Hollandaise: Place the toasted English Muffin split-side up on a serving plate. Top with half the slices of the steak. Place one of the poached eggs on top of the steak slices; pour the chipotle-lime Hollandaise sauce over the poached egg. Gently top with the other half of the muffin and garnish with cilantro.