Steak Eggs Benedict with Chipotle-Lime Hollandaise

Steak eggs Benedict with chipotle-lime Hollandaise sauce is a spicy twist on traditional eggs Benedict with leftover steak, lime, and chipotle.

I have never cared for leftover grilled steak until I ate my words (pun intended). That was when I made Steak Eggs Benedict with Chipotle-Lime Hollandaise. 

Steak night is Saturday night! I was practically raised on eating steak every Saturday night, and 99% of the time, David and I have a big fat juicy steak it’s on a Saturday night. When I say “big fat juicy steak,” I’m not exaggerating. David’s eyes are always bigger than both of our stomachs. He has a huge portion control problem. The steaks he picks out are usually big enough for us to share and be completely satisfied.  This almost always leads us to full bellies and some leftover steak that David eats with fried eggs on Sunday.

Inspired by Ree Drummond’s (yes, the one and only Pioneer Woman) take on steak Eggs Benedict. The next time we had big glorious steaks with leftovers, I decided to use a rather large steak piece to make a version of steak eggs Benedict of my own. 

I warmed the steak, sliced it into thin strips, and laid it on the English muffin. Then I carefully placed a poached egg on the steak and poured over a wonderfully decadent Hollandaise sauce, made with lime juice and chipotle adobo sauce. 

Basic Ingredients Needed

• Toasted English Muffins
• Leftover Grilled Steak
• Poached Eggs
• Chipotle-Lime Hollandaise Sauce
• Fresh Chopped Cilantro (optional, for garnish)

What’s in the Chipotle-Lime Hollandaise Sauce?

• Egg Yolks
• Lime Juice
• Unsalted Butter
• Chipotle Adobo Sauce
• Kosher

What’s Neede for the Poached Eggs?

• Fresh Eggs – it is very important that the eggs are fresh
• White Vinegar – helps the egg whites coagulate and form a solid white

How to Make Steak Eggs Benedict with Chipotle-Lime Hollandaise

Make the Chipotle-Lime Hollandaise:

This Hollandaise sauce can be made on the stovetop or in a blender or food processor.

Stove Top Directions:

Pour the egg yolks and lime juice into a small stainless steel bowl. Whisk the yolks and lemon juice vigorously until the mixture is thickened and has just about doubled in volume. Turn on the burner on the stove to medium-high heat. Continue to whisk rapidly while placing the bowl on and off the heat. When the eggs are smooth, slowly drizzle in the melted butter. Do not stop whisking until the sauce has once again thickened and doubled in volume. Remove from heat, whisk in adobo sauce, and season with salt, to taste.

Blender Directions:

Add yolks, lime juice, and season with salt into the blender. Blend on medium-high speed until it lightens in color, about 15 to 25 seconds. Reduce the speed to low; with the blender running, slowly drizzle in the hot melted butter. Continue to blend a few seconds after the butter is all incorporated. Add in the adobo sauce and season with salt to taste; pulse a few times to incorporate.

Cover and place in a warm place until ready to use.

Warm up the steak in a pan over medium-high heat. Transfer to a cutting board. Allow the meat to rest for a few minutes; slice into ⅛-inch strips. Wrap with foil and keep warm until needed.

Poach The Eggs:

Bring a small saucepan of water to almost boiling over medium-high heat (no bubbles). Add one or two teaspoons of vinegar to the water. Use a spoon to stir the water in circles to create a vortex in the water. Crack the egg into a small bowl, then gently turn out the egg into the water. Use a spoon to nudge the egg white closer to the yolk. Gently coax the egg over to one side, then you can drop in the second egg. Use a spoon to nudge the whites closer to the yolk. Turn off the heat. Cover the eggs and let them sit until the egg whites are cooked for about 4 minutes.

(Learn more about poaching eggs HERE)

While the egg is poaching, toast the English muffins.

When the egg whites are opaque, carefully lift the eggs, one at a time, out of the pan with a slotted spoon. Allow them to drain before plating.

Assemble the Steak Eggs Benedict with Chipotle-Lime Hollandaise:

Place the toasted English Muffin split-side up on a serving plate. Top with half the slices of the steak. Place one poached egg on top of the steak slices; pour the chipotle-lime Hollandaise sauce over the poached egg. Gently top with the other half of the muffin and garnish with cilantro.

Tips for Making Steak Eggs Benedict

• Do not let the eggs get too hot when making the Hollandaise sauce or they will scramble.
• If the sauce gets too thick while sitting, whisk in a few drops of warm water in before serving. This will help loosen it back up.

This Steak Eggs Benedict with Chipotle-Lime Hollandaise was so freakin’ good that I decided to make it again with tortillas the next time we had a leftover steak. The tortillas were good, and you tasted the steak, egg, and sauce a little more, but it couldn’t stand up to the sopping that needed to take place. All the nooks and crannies inside an English muffin were ideal for sopping up all the wonderful sauce and juices that this decadent, delightfully sloppy brunch dish has to offer.

Now when David buys humongous steaks, I don’t have to complain about portion size. I will encourage it with great pleasure.

If I have you drooling, good!

Now you know what you can do, should you have leftover steak for brunch.