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

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A bold twist on classic eggs benedict featuring seared steak, poached eggs, and a smoky, spicy chipotle hollandaise sauce. Perfect for brunch or a special dinner that’s quick and indulgent.

Ingredients

Scale
  • 8 oz ribeye or sirloin steak per serving, trimmed and at room temperature
  • English muffins, split and toasted (or sturdy artisan bread)
  • Unsalted butter (for toasting muffins and cooking steak)
  • Olive oil (for searing)
  • Salt and freshly ground black pepper
  • Fresh large eggs, room temperature
  • White vinegar (a splash for poaching eggs)
  • 3 large egg yolks
  • 1/2 cup (115g) unsalted butter, melted and warm
  • 1 tablespoon fresh lemon juice
  • 1 small chipotle pepper in adobo sauce, finely chopped
  • 1 teaspoon adobo sauce
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • 1–2 tablespoons water (to adjust hollandaise consistency)

Instructions

  1. Pat the steak dry and season generously with salt and freshly ground black pepper. Let sit at room temperature for 15 minutes.
  2. Preheat skillet over medium-high heat and add a splash of olive oil.
  3. Sear steak for 3-4 minutes per side for medium-rare (130°F/54°C internal temperature). Adjust time for thickness or desired doneness.
  4. Transfer steak to a plate and tent loosely with foil. Rest for 5-7 minutes.
  5. Butter and toast English muffins in a skillet or oven broiler until golden and crisp. Keep warm.
  6. Fill a saucepan with about 3 inches of water, bring to a gentle simmer, and add a splash of white vinegar.
  7. Crack each egg into a small bowl, then gently slide into simmering water. Poach for 3-4 minutes for runny yolks. Remove with slotted spoon and drain on paper towel.
  8. To make chipotle hollandaise: whisk egg yolks and 1 tablespoon water in a heatproof bowl over simmering water until slightly thickened.
  9. Slowly drizzle in warm melted butter while whisking constantly until sauce thickens and is glossy.
  10. Stir in chopped chipotle pepper, adobo sauce, lemon juice, smoked paprika, and salt. Adjust consistency with water if needed.
  11. Slice rested steak thinly against the grain.
  12. Assemble by placing toasted muffin halves on plates, layering steak slices, topping with poached eggs, and spooning chipotle hollandaise generously over.
  13. Garnish with chopped fresh parsley or cilantro and serve immediately.

Notes

Rest steak after searing to keep it juicy. Use room temperature eggs for better poaching. Keep heat low when making hollandaise to avoid scrambling eggs. If hollandaise thickens or separates, whisk in a teaspoon of warm water to smooth it out. Timing is key: start hollandaise as eggs begin poaching to serve warm.

Nutrition

Keywords: steak and eggs benedict, chipotle hollandaise, brunch recipe, spicy hollandaise, seared steak, poached eggs, quick brunch, easy hollandaise sauce

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