Prepare to revolutionize your breakfast game with a mouthwatering twist on the classic Eggs Benedict that will make your taste buds dance with excitement! This isn't just another breakfast recipe - it's a culinary adventure that combines the rich, tender perfection of perfectly cooked steak with the bright, zesty kick of a homemade lemon vinaigrette. Imagine cutting into a perfectly poached egg, watching the golden yolk cascade over juicy, thinly sliced steak, all nestled on a crispy English muffin and drizzled with a tangy, vibrant sauce. This Steak and Lemon Vinaigrette Eggs Benedict isn't just a meal - it's a gourmet experience that will transform your morning from ordinary to extraordinary.
Ingredients
- 2 steaks
- 4 eggs
- 2 English muffins
- 1/4 cup lemon juice
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to bring them to room temperature, which ensures even cooking.
- Season steaks generously with salt and freshly ground black pepper on both sides.
- Heat a cast-iron skillet or grill pan over medium-high heat until smoking hot.
- Cook steaks for 3-4 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- Remove steaks from heat and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Prepare lemon vinaigrette by whisking together lemon juice, olive oil, salt, and pepper until emulsified.
- Split and toast English muffins until golden brown and crisp.
- Poach eggs in simmering water with a splash of vinegar, creating a gentle whirlpool to help egg whites wrap around the yolk.
- Slice rested steaks thinly against the grain.
- Assemble by placing toasted English muffin halves on plates, layering sliced steak, and topping with poached eggs.
- Drizzle lemon vinaigrette over the eggs and steak, and serve immediately.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking to ensure even heat distribution and a perfectly cooked piece of meat.
- Skillet Selection Matters: Use a cast-iron skillet or heavy grill pan to achieve that beautiful, restaurant-quality sear on your steak.
- Poaching Eggs Like a Pro: Add a splash of vinegar to your poaching water and create a gentle whirlpool to help the egg whites wrap neatly around the yolk.
- Vinaigrette Secrets: Whisk your lemon vinaigrette thoroughly to create a perfect emulsion that will cling beautifully to the steak and eggs.
- Resting is Crucial: Allow your steak to rest after cooking to redistribute the juices, ensuring each slice is incredibly tender and flavorful.
- Slice Against the Grain: When cutting your steak, always slice against the grain to maximize tenderness and make each bite melt in your mouth.
- Serve Immediately: This dish is best enjoyed fresh and hot, so time your cooking and assembly carefully to serve at the peak of perfection.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 30g
Saturated Fat: 8g
Cholesterol: 280mg
