The B3 (The Basil Beef Benedict)

We are excited to be partnered with Jenn Fillenworth from Grand Rapids, MI for this recipe! Jenn is a registered dietitian who puts a focus on making simple and flavorful dishes while also working to inform people that a healthy diet can include all foods. She runs a great blog called Jenny With the Good Eats, can be seen in televised media segments and works as a food liaison for GRNow.com. 


Eggs Benedict may be one of the most classic breakfast dishes in America. The perfectly poached eggs, creamy hollandaise, and toasted English muffin. What’s not to love about this trio of things? This dish is truly almost perfect. But, there are always improvements to be made. One way to knock this dish out of the park is by adding steak. Because steak and eggs BELONG together, forever and always. The next change up, adding fresh herbs to the hollandaise. This just makes the dish feel fresh and light. Now, don’t be intimidated to make hollandaise! I whip this up with an immersion blender OR a regular blender will do just fine. No hand mixing here.

Ingredients:

Basil Hollandaise:

1 ½ sticks unsalted butter

3 large egg yolks

1 ½ teaspoons fresh lemon juice,

3-4 basil leaves, roughly chopped

Warm water to thin, as needed

Kosher salt and freshly ground pepper to taste

 

Eggs Benedict:

4 English muffins, cut in half and toasted

8 eggs, poached or soft boiled

2 Schaendorf top sirloin steaks, flat cut

Kosher salt and freshly ground pepper to taste

 

Preparation (Servings: 4):

1) Gather all equipment and ingredients needed.

2) Melt butter on the stove until completely liquid. Take off the heat and set aside. With an immersion blender or regular blender. Pulse egg yolks with 2 teaspoons of warm water. Slowly drizzle in melted butter while pulsing the blender at the same time. Once the butter and egg yolks have been fully combined (will look pale yellow and creamy) add in the lemon juice, chopped basil, and salt and pepper to taste. Thin with additional warm water as needed, 1 teaspoon at a time. Cover the hollandaise and set aside.

3) Next, pat the steaks dry with a paper towel and season all sides with salt and pepper. Sear the steaks in a hot cast iron pan to desired doneness. Once the steaks have been cooked to desired doneness, let rest loosely covered for 3-5 minutes before slicing.

4) Bring water to a simmer to poach the eggs. Eggs will poach in approximately 4 minutes.  You can use soft boiled eggs here as well.

5) Toast the English muffins then begin to assemble the dish. Place English muffins on the plate, top with sliced steak, then add the poached or soft boiled eggs, and finish with basil hollandaise. Garnish with additional salt, pepper, and basil as desired.

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