Steak and Eggs Benedict with Asparagus in Bearnaise Sauce from Closet Cooking
Eggs benedict with grilled steak and asparagus in bearnaise sauce; an eggs benedict that even dad can get behind!

Servings: 2

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
  • 1 (6 ounce, 1 inch thick) steak
  • salt and pepper to taste
  • 1 tablespoon oil
  • 2 English muffins, lightly toasted
  • 12 spears asparagus, trimmed and blanched
  • 4 eggs
  • 1 batch bearnaise (see below) or hollandaise sauce, warm
  1. Brush the grill with oil, heat to medium-high heat, pat the steak dry, season with salt and pepper and grill, about 2-4 minutes per side for medium rare and set aside.
  2. Bring a large pot of water to a boil and reduce the heat to medium.
  3. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
  4. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
  5. Repeat for the remaining 2 eggs.
  6. Plate the English muffins, top with thinly sliced steak, asparagus, poached eggs and bearnaise sauce and enjoy warm.

Tip: Grill an extra steak for dinner and set aside in the fridge for breakfast.
Tip: Make the bearnaise sauce before poaching the eggs, place it in a bowl and place the bowl in warm water to keep the sauce warm until ready to serve.

Blender Bearnaise Sauce

A creamy buttery sauce flavoured with tarragon.

Servings: makes 1 cup

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
  • 2 tablespoons white wine vinegar
  • 2 tablespoons white wine
  • 1 tablespoon shallots, finely diced
  • 1 tablespoon tarragon, chopped
  • 3 egg yolks
  • 1/4 pound (1 stick) unsalted butter, melted and hot
  • 1 tablespoon tarragon, chopped
  • slat and pepper to taste
  1. Bring the vinegar, wine, shallots and tarragon to a boil, reduce the heat, simmer to reduce by half, let cool and strain the solids from the liquid.
  2. Pulse the reduction and egg yolks in a food processor for 20-30 seconds.
  3. Slowly drizzle in the butter while processing until all the butter is incorporated and the sauce is nice and thick and creamy.
  4. Mix in the tarragon and season with salt and pepper to taste.