Name: Steak & Asparagus Benedict
Prep time: 5 min
Cook time: 30 min
Ingredients: 4 Eggs; 2 Strip Steaks; 2 Scallions (chopped ); 1 tsp Salt; 1 tsp Pepper; 1 tsp Garlic Powder; 1 lb Asparagus (ends trimmed); 4 tbsp Butter; 1 tsp Salt; 1 tsp Pepper; 3 Garlic Cloves (minced); 5 Egg Yolks; 1 tbsp Lemon Juice; 4 tbsp Butter (melted); ¾ cup Heavy Cream; ½ tsp Cayenne Pepper; 1 tsp Salt

Jump to Recipe

I probably sound like a broken record at this point but – Sauces from scratch are always better and fairly simple to make! For Steak & Asparagus Benedict, a homemade Hollandaise is the 100% necessary. I used to be intimidated by hollandaise sauce and reach for a packet instead of making it on my own. But I feel like I have finally found the right process that works for me and I hope it will work for you too!

The other hurdle with making any type of Benedict is the poached egg. Eggs Benedict is something at least half of my family orders for breakfast when we go out and it’s on the menu. We all love the English muffin topped with thick ham slices, a poached egg and hollandaise. By using the ramekins for each egg, you lesson the risk of breaking the yolk will dropping it into the water. It also makes it easy to make them a little ahead of time and keep them separate. The swirl is another key to success – by getting the water moving in a circular motion, the egg will fold in on itself, giving you a nice tight egg to serve.

This dish is a bit decadent and maybe fancy but really it’s not that hard to get to plate. In fact the whole meal (outside of preheating things) only takes 30 minutes – the amount of time for the asparagus to cook. I will say it is an active 30 minutes – but it is so worth it. If you like to get a little fancy when you cook – check out the other recipes in my Let’s Get Fancy Collection.

Now – let’s get cookin’!

Steak & Asparagus Benedict

A rich and creamy hollandaise sauce over a poached egg, steak and asparagus.

Course Main Course

Cuisine American

Keyword asparagus, egg, egg recipes, hollandaise, Sauce, steak, steak recipes

Prep Time 5

Cook Time 30

Servings

Ingredients

4 Eggs
2 Strip Steaks
2 Scallions chopped
1 tsp Salt
1 tsp Pepper
1 tsp Garlic Powder

For the Asparagus

1 lb Asparagus ends trimmed
4 tbsp Butter
1 tsp Salt
1 tsp Pepper
3 Garlic Cloves minced

For the Hollandaise

5 Egg Yolks
1 tbsp Lemon Juice
4 tbsp Butter melted
¾ cup Heavy Cream
½ tsp Cayenne Pepper
1 tsp Salt

Instructions

Prepare all of the ingredients. Preheat oven to 375 deg. Preheat grill to High.
On a baking sheet or grill pan, lay asparagus in single layer. Sprinkle with salt and pepper. Cut butter in half and place on top of asparagus with garlic. Place in oven and cook for 30 minutes.
Start water boiling in a small sauce pan. Start water boiling in a large sauce pan.
Sprinkle both sides of steaks with salt, pepper and garlic powder. Cook on a hot grill for 6-7 minutes on each side. Allow to rest until ready to slice and serve (at least 5 minutes).
Break each egg into a small ramekin. Once the water in the small sauce pan is boiling, use a whisk to get the water swirling and pour on egg into the center of the swirl. Cook for 3 minutes. Rinse out ramekin so that you can return the egg to it once cooked. Repeat with each egg.
In a bowl that is large enough to sit on top of your large sauce pan as a "double boiler", add egg yolks, salt and cayenne. Whisk together and then place bowl on top of boiling water. While whisking continuously, add melted butter. Whisk for a minute and then add lemon juice. Continue whisking another minutes then slowly add heavy cream. Sauce should turn a pale yellow and be thick enough to just drip off a spoon. Remove from heat and set aside while you build the dish.
In a shallow bowl, start with a portion of asparagus (7-8 spears) and top with 4-5 slices of steak. Next place a poached egg on top and ladle hollandaise sauce over the top. Garnish with scallions.