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Perfect Steak and Eggs Benedict Recipe with Spicy Chipotle Hollandaise Made Easy

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A bold and comforting brunch recipe featuring tender steak, perfectly poached eggs, and a smoky, spicy chipotle hollandaise sauce served on toasted English muffins.

Ingredients

Scale
  • 8 oz ribeye or sirloin steak (about 225 g), trimmed and at room temperature
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil (for searing)
  • 4 large eggs, very fresh
  • 1 tbsp white vinegar (helps eggs hold shape)
  • 2 English muffins, split and toasted
  • Unsalted butter, for spreading
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • 1/2 cup unsalted butter (115 g), melted and hot
  • 1–2 tsp chipotle powder or 1 tsp chipotle in adobo, finely minced (adjust to taste)
  • Pinch of cayenne pepper (optional, for extra heat)
  • Salt to taste
  • Chopped fresh cilantro or parsley (optional garnish)
  • Thinly sliced green onions (optional garnish)

Instructions

  1. Pat the steak dry and season generously with salt and pepper on both sides. Let it rest at room temperature for 15 minutes to ensure even cooking.
  2. Split and toast the English muffins until golden and crisp. Spread lightly with unsalted butter and set aside.
  3. In a blender, combine egg yolks and lemon juice. Blend for about 30 seconds to slightly thicken.
  4. While blending on low speed, slowly drizzle in the hot melted butter in a thin stream until the sauce thickens and emulsifies.
  5. Stir in chipotle powder or minced chipotle, cayenne if using, and salt to taste. Keep warm in a heatproof bowl over warm water or very low heat (avoid direct heat to prevent curdling).
  6. Fill a medium saucepan with about 3 inches (7.5 cm) of water; add white vinegar and bring to a gentle simmer (not boiling).
  7. Crack one egg into a small bowl. Create a gentle whirlpool in the water using a spoon and carefully slide the egg into the center.
  8. Cook for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels. Repeat with remaining eggs.
  9. Heat olive oil in a heavy skillet over medium-high heat until shimmering.
  10. Add steak and cook about 3-4 minutes per side for medium-rare (internal temp ~130°F/54°C), or longer for desired doneness.
  11. Remove steak and let rest for 5 minutes before slicing thinly against the grain.
  12. Place toasted English muffin halves on plates. Layer with sliced steak, then top each with a poached egg.
  13. Ladle a generous amount of spicy chipotle hollandaise over the top.
  14. Garnish with chopped cilantro or green onions if desired, and serve immediately.

Notes

Keep the hollandaise warm but not hot to prevent breaking. Use very fresh eggs and add vinegar to poaching water to keep eggs neat. Adjust chipotle and cayenne pepper to taste for desired heat level. Let steak rest before slicing for best texture. Hollandaise can be made ahead and gently reheated. For low-carb or keto diets, swap English muffins for low-carb bread.

Nutrition

Keywords: steak and eggs Benedict, chipotle hollandaise, brunch recipe, spicy hollandaise, steak Benedict, poached eggs, English muffins, weekend brunch

Find it online: https://eliplate.com/perfect-steak-and-eggs-benedict-recipe-with-spicy-chipotle-hollandaise-made-easy/