Eggs Benedict with Grilled Steak and Asparagus
Elevate traditional Eggs Benedict with grilled steak and asparagus, topped with luxurious bearnaise sauce for a brunch that impresses.
Ingredients
Main Ingredients
- 4 pieces eggs For poaching
- 2 pieces English muffins To be toasted
- 2 pieces steaks Choose your preferred cut
- 1 bunch asparagus Sauté until tender
- 1 cup bearnaise sauce Use homemade or store-bought
- to taste salt
- to taste pepper
- 2 tablespoons olive oil For sautéing asparagus
Instructions
Preparation
- Start by grilling the steaks to your preferred doneness. Season them generously with salt and pepper for added flavor.
- While the steaks are grilling, bring a pot of water to a gentle simmer to poach the eggs.
- In a separate pan, heat olive oil and sauté the asparagus until they are tender yet vibrant.
- Toast the English muffins until golden brown, then lay them on plates to prepare for assembly.
Assembly
- Once the steaks have rested, place a portion on each muffin half, followed by the sautéed asparagus.
- On top of this stack, delicately place the poached egg and drizzle with rich bearnaise sauce.
- Serve immediately and enjoy!
Notes
Garnish with fresh herbs for extra color. Serve with crispy breakfast potatoes or salad. Store leftovers separately for best quality.