Steak Eggs Benedict with Chipotle-Lime Hollandaise

Steak Eggs Benedict with Chipotle-Lime Hollandaise

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

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.

steak frying in pan

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 make use of a rather large piece of steak to make a version of Steak Eggs Benedict of my own. 

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

ingredients to make steak eggs benedict

Steak Eggs Benedict with Chipotle-Lime Hollandaise

Make the Chipotle-Lime Hollandaise:

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

whisked eggs in a bowl

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.

adding adobo sauce to Hollandaise sauce

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.

egg ready to poach

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; about 4 minutes.

(Learn more about poaching eggs HERE)

pot with lid poaching egg

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.

Steak Eggs Benedict with Chipotle-Lime Hollandaise Sauce

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 of the poached eggs 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.

Notes:
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.

poached egg with Hollandiase sauce on top of steak and tortilla

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.

slicing into steak eggs benedict
Steak eggs Benedict with chipotle-lime Hollandaise sauce

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.

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Steak eggs Benedict with chipotle-lime Hollandaise Sauce
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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 adobo.
Course Breakfast
Cuisine American, Mexican
Keyword chipotle, eggs benedict, Hollandaise, Lime, steak
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 796kcal

Ingredients

  • 2 English Muffins toasted
  • 4-6 ounces grilled steak we always grill ribeyes, thinly sliced
  • 2 poached eggs recipe to follow
  • Chipotle-Lime Hollandaise Sauce recipe to follow
  • fresh cilantro optional, chopped for garnish

The Chipotle-Lime Hollandaise Sauce

  • 2 egg yolks
  • 1 tablespoon lime juice freshly squeezed
  • ½ cup unsalted butter melted, (1 stick)
  • 1+ teaspoons chipotle adobo sauce we like it spicy
  • salt to taste

The Poached Eggs

  • 2 fresh eggs it is very important that the eggs are fresh
  • 2 teaspoons white vinegar

Instructions

The Chipotle-Lime Hollandaise:

  • This Hollandaise sauce can be made on the stove top 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 15-25 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; about 4 minutes.
  • 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 of the poached eggs 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.

Notes

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.

Nutrition

Calories: 796kcal | Carbohydrates: 28g | Protein: 25g | Fat: 65g | Saturated Fat: 36g | Cholesterol: 536mg | Sodium: 886mg | Potassium: 315mg | Fiber: 1g | Vitamin A: 1945IU | Vitamin C: 2.2mg | Calcium: 94mg | Iron: 2.8mg
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