Father’s Day is this weekend and what better way to show him how much you care than to cook something special for him. Dads might not be all that big on breakfast in bed but you cannot go wrong making him a nice breakfast or brunch. Some dads aren’t into the whole quiche or even eggs benedict breakfast thing so when I came across the idea for this steak and eggs benedict on Nibble Me This I knew that I had found an eggs benedict that even dad would love! Steak and eggs is a classic breakfast combo, asparagus goes well with steak and bearnaise sauce goes phenomenally well with both steak and asparagus so this dish is a hit on every front!
Although eggs benedict is more involved than a lot of breakfast recipes, it is actually pretty easy to make. To lighten the load in the morning, grill up an extra steak for dinner the night before and set it aside in the fridge for breakfast the next day. All that is left to do is toast the english muffins, steam the asparagus, make the bearnaise sauce and poach the eggs. To make things even easier I like to use a simple blender version of the bearnaise sauce that only takes a few minutes to make which means that the hardest part of this recipe is poaching the eggs which is easy peasy.
Dad is sure to appreciate this steak and eggs benedict with asparagus in bearnaise sauce for breakfast on Father’s Day!
Just look at that perfectly medium rare steak and that amazing runny egg yolk!
What a great way to start the day!
Steak and Eggs Benedict with Asparagus in Bearnaise Sauce
Eggs benedict with grilled steak and asparagus in bearnaise sauce; an eggs benedict that even dad can get behind!
- 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
- 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.
- Bring a large pot of water to a boil and reduce the heat to medium.
- 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.
- Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
- Repeat for the remaining 2 eggs.
- Plate the English muffins, top with thinly sliced steak, asparagus, poached eggs and bearnaise sauce and enjoy warm.
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.
- 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
- 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.
- Pulse the reduction and egg yolks in a food processor for 20-30 seconds.
- Slowly drizzle in the butter while processing until all the butter is incorporated and the sauce is nice and thick and creamy.
- Mix in the tarragon and season with salt and pepper to taste.