Steak and Eggs Benedict with Brown Butter Sriracha Hollandaise Sauce |
I used my recent recipe for Coffee Chipotle Rubbed Grilled Steak in this particular version which was really delicious but you can use any grilled, sliced steak. I'd recommend using 3 to 4 ounces per person. I love poached eggs but Spouse doesn't so she can attest that this recipe is just as delicious with scrambled eggs instead.
You can of course use toasted English muffins as the base of this brunch idea but if you have an extra half hour, you can find our easy to make flaky buttermilk biscuit recipe here.
Brown Butter Sriracha Hollandaise Sauce
- 3 egg yolks
- 1/2 teaspoon yellow mustard
- 2 tablespoons lemon juice
- 1 tsp chopped lemon zest
- 1/2 cup hot brown butter
- 1 tbsp sriracha sauce
In a blender combine the egg yolks, mustard and lemon zest and juice for only a few seconds. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the steak and eggs.
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