Steak And Migas Eggs Benedict Recipe

Name: Steak And Migas Eggs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Steak and Hollandaise:; 4 (1-inch thick) beef tenderloin fillets; 2 tablespoons vegetable oil; Kosher salt; Freshly ground black pepper; 2 egg yolks; 2 tablespoons canned adobo sauce; 1 stick unsalted butter, melted; Fresh lemon juice; Eggs Benedict:; 1 tablespoon unsalted butter; 1/2 yellow onion, diced; 1/2 red bell pepper, seeded and diced; 1/2 green bell pepper, seeded and diced; Kosher salt; Freshly ground black pepper; 6 large eggs; 1 tablespoon whole milk; 1/3 cup shredded pepper jack cheese; 1/4 cup fresh cilantro leaves, chopped; 4 English muffins, split and toasted

Servings: persons

Steak and Hollandaise:
4 (1-inch thick) beef tenderloin fillets
2 tablespoons vegetable oil
Kosher salt
Freshly ground black pepper
2 egg yolks
2 tablespoons canned adobo sauce
1 stick unsalted butter, melted
Fresh lemon juice
Eggs Benedict:
1 tablespoon unsalted butter
1/2 yellow onion, diced
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
Kosher salt
Freshly ground black pepper
6 large eggs
1 tablespoon whole milk
1/3 cup shredded pepper jack cheese
1/4 cup fresh cilantro leaves, chopped
4 English muffins, split and toasted

1
Preheat the oven to 400u00b0F. Place the steaks on a small rimmed baking sheet. Drizzle with the vegetable oil and season both sides with salt and pepper. Roast for 15 to 18 minutes, until a meat thermometer inserted into the center of the meat registers 125u00b0F. Remove from the oven and transfer the meat to a cutting board. Tent with aluminum foil and let rest for 10 minutes.
2
Combine the egg yolks and adobo sauce in a blender and mix for about 30 seconds, until well combined. Slowly add the warm melted butter and blend until the sauce thickens. Season with lemon juice, salt, and pepper, to taste. Transfer the sauce to the top of a double boiler placed over warm water until ready to use.
3
Meanwhile, melt the butter in a medium skillet over medium-low heat. Add the onion and bell peppers, season with salt and pepper, and cook for 5 to 6 minutes, until softened. Whisk together the eggs and milk and season with salt and pepper. Add to the pan and cook for 4 to 5 minutes, folding gently with a rubber spatula, until soft curds form. Remove from the heat and stir in the cheese and cilantro.
4
To assemble, slice each beef tenderloin fillet in half horizontally. Place one slice of beef over each half of an English muffin. Top each with a spoonful of migas and some warm hollandaise. Serve immediately.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Steak and Hollandaise:, 4 (1-inch thick) beef tenderloin fillets, 2 tablespoons vegetable oil, Kosher salt, and more.

Yes, Steak And Migas Eggs Benedict falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak And Migas Eggs Benedict

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