Steak and Eggs Benedict Sandwich
Equipment
Ingredients
Main Ingredients
croissant bread (split)
2 piece
ribeye steak (room temperature)
300 g
shallots (thinly sliced)
2 piece
compound butter (softened)
30 g
eggs (fresh)
4 piece
micro cilantro (fresh)
5 g
Chipotle Hollandaise
egg yolks (room temperature)
3 piece
unsalted butter (melted)
120 g
fresh lemon juice (freshly squeezed)
15 ml
chipotle pepper (minced)
5 g
salt
2 g
Instructions
Prepare the ribeye steak
Season the ribeye steak generously with salt and pepper on both sides.
Cook the steak
Heat a pan over medium-high heat and cook the steak to desired doneness, about 3-4 minutes per side for medium-rare.
Fry crispy shallots
Thinly slice shallots and fry in hot oil until golden and crispy.
Prepare chipotle hollandaise
Whisk egg yolks with lemon juice, then slowly drizzle in melted butter while whisking constantly. Add minced chipotle and salt.
Poach the eggs
Bring water to gentle simmer, add vinegar, and poach eggs for 3 minutes until whites are set but yolks remain runny.
Toast the croissant
Lightly toast the split croissants and spread with compound butter while warm.
Assemble the sandwich
Layer sliced ribeye on toasted croissant, top with poached egg, drizzle with chipotle hollandaise, garnish with crispy shallots and micro cilantro.
Original recipe
Storage
Hollandaise sauce should be made fresh and not stored
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