Steak Egg Benedict with mustard

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 2 fresh egg yolk + 4 fresh eggs
  • 1-2 TEASPOONS Lemon juice
  • 7-10 Tbsp salt, pepper
  • 120 g Butter
  • 1 TABLESPOON Fresh cream
  • 2 TEASPOONS coarse mustard
  • 2 Rump steaks (approx. 300 g each)
  • 2 TABLESPOONS Oil
  • 3 Stem(s) flat leaf parsley
  • 2 discs Mixed Wheat Bread
  • 3 TABLESPOONS Budgetary vinegar
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the hollandaise, place the egg yolk, lemon juice and a little salt in a tall mixing bowl and blend until smooth with a hand blender. Melt the butter. While the hand blender is running, slowly pour into the egg yolk mix.

  2. 2

    Season with salt and pepper. Stir in crème fraiche and mustard. Warm up the hollandaise (do not boil!), keep warm.

  3. 3

    Dab steaks dry, cut off the fat edge. Cut each steak in half crosswise. Heat oil in a pan. Sauté the steaks in it for about 1 minute on each side. Season with salt and pepper. Then fry each side over medium heat for a pink steak (medium) for 2-3 more minutes.

  4. 4

    Wrap in aluminium foil and leave to rest.

  5. 5

    1 1⁄2 Bring 2 l of water to the boil in a wide saucepan. Wash parsley, shake dry, chop leaves finely. Cut bread slices in half. Pour vinegar into the boiling water. Beat the eggs one by one into a cup, slide them into the water and poach in it at low heat for about 7 minutes.

  6. 6

    Lift out and let it drain. Put 1 steak, 1 poached egg and some hollandaise sauce on each half of bread and sprinkle with parsley.

Nutrition Facts

KCAL
650 kcal
CARBS
13 g
FATS
45 g
PROTEINS
44 g