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Recipe: steak-n-eggs benedict

steak-n-eggs benedict recipe image
Steak-n-eggs benedict serving suggestion

steak-n-eggs benedict


  • 4 tenderloin steaks, 1/2 inch thick
  • 4 eggs
  • 4 English muffins, toasted and buttered
  • 1 tablespoon vinegar
  • 3 large egg yoks
  • 1 1/2 tablespoon cold water
  • butter melted
  • 3 teaspoons fresh lemon juice
  • salt & pepper to taste
  • Tabasco, to taste


In nonstick skillet, over medium-high heat, pan-fry steaks until internal temperature reads 140°F for medium-rare, or to desired doneness. Remove from heat, keep warm.

To make sauce: Whisk eggs yolks until light and frothy. Pour into top of double boiler over gently simmering water and continue to whisk until eggs are thickened, 2 to 4 minutes. Do not let eggs get too hot. Once thickened, remove from heat. Continue to whisk and slowly add melted butter, lemon juice, Tabasco, salt and pepper.

Meanwhile in large saucepan, heat 2 to 3 inches of water until almost boiling. Add vinegar.

Gently crack eggs into four small cups and slide into simmering water. Adjust heat to keep water just below a simmer. Cook until the whites of the eggs are set, but centers are still soft.

Remove eggs with slotted spoon.

To assemble: Top each muffin with tenderloin and a poached egg. Pour warm sauce over top. Serve immediately.
Suggestions: There are packaged sauce mixes available at most grocery stores which can be substituted.

Nutrition Info per serving: (1 serving, 9 oz.) 471 calories; 28 g fat (15 g saturated fat; 8 g monounsaturated fat); 232 mg cholesterol; 270 mg sodium; 17 g carbohydrate; 2 g fiber; 39 g protein; 9.2 mg niacin; 0.9 mg vitamin B6; 2.1 mcg vitamin B12; 2.6 mg iron; 53.3 mcg selenium; 7 mg zinc.

Breakfast |  Steaks