Steaks à la Egg Benedict

AUTHOR
Melissa Olsen
DIFFICULTY
easy
RATING
3 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Pouch preparation for Sauce Hollandaise (for 125 g butter)
  • 100 g Butter
  • 2 TEASPOONS coarse mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 Rump steaks (approx. 300 g each)
  • 2 TABLESPOONS Oil
  • 4 TABLESPOONS White wine vinegar
  • 4 fresh eggs (Gr. M)
  • 2 discs Mixed Wheat Bread
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the sauce 1⁄8 mix l cold water and sauce powder in a pot. Bring to the boil while stirring. Cut butter into pieces and fold under. As soon as the butter has melted, remove the pot from the stove.

  2. 2

    Stir in mustard and season the sauce with salt and pepper. Keep warm.

  3. 3

    For the steaks, pat the meat dry and cut off the fat edge. Cut the steaks in half crosswise. Heat the oil in a pan and fry the steaks on each side for about 1 minute. Season with salt and pepper.

  4. 4

    Remove the bacon from a pan without fat and fry it on a medium heat for 2-3 minutes on each side (medium). Wrap in aluminium foil and let it rest.

  5. 5

    For the eggs, boil 1 1⁄2-2 l water in a large pot. Pour in vinegar. Poach the eggs in it. Lift the eggs out of the water with a skimmer and let them drip off on kitchen paper.

  6. 6

    Halve the slices of bread and arrange each with 1 steak, 1 poached egg and some sauce.

Nutrition Facts

KCAL
550 kcal
CARBS
15 g
FATS
35 g
PROTEINS
44 g