Santa’s Steak Benedict Recipe
english muffin, mushroom steak, arugula, poached farm eggs, holiday hollandaise. Served with rosemary roasted potatoes
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Ingredients
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For the Mushroom Steak
For the Poached Eggs
For the Holiday Hollandaise
For Assembly
Method
For the Mushroom Steak
- 1
- 2
Roast the Mushrooms
Place the mushrooms on a baking sheet and roast them in the preheated oven for about 20 minutes, flipping halfway through, until tender and juicy.
For the Poached Eggs
- 3
Boil Water
Fill a medium saucepan with water and add white vinegar. Bring the water to a gentle simmer over medium heat.
- 4
Poach the Eggs
Crack each egg into a small bowl. Swirl the simmering water with a spoon to create a vortex, then gently slide one egg into the center. Repeat with the remaining eggs. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and set aside.
For the Holiday Hollandaise
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until just melted. Set aside to cool slightly.
- 6
Whisk the Egg Yolks
In a bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until well combined.
- 7
Combine and Emulsify
Slowly drizzle the warm melted butter into the egg mixture while continuously whisking until the sauce is thick and creamy. Add cayenne pepper and adjust seasoning with salt if needed.
For Assembly
- 8
Prepare the Potatoes
Cut the potatoes into wedges and toss with olive oil, rosemary, salt, and pepper. Spread out on a baking sheet and roast in the oven at 400°F (200°C) for 25-30 minutes until golden and crispy.
- 9
Toast the English Muffins
While the potatoes are roasting, split and toast the English muffins until golden brown.
- 10
