Steak and Eggs Benedict Crostini #SundaySupper

This post is sponsored by Florida Beef Council in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Steak and Eggs Benedict Crostini is perfect for brunch, a starter before dinner, or even for a party appetizer! This recipe is always a winner anytime of day for any occasion.
Steak and Eggs Benedict Crostini
Most think of Eggs Benedict as only something to order when they go out for brunch. I used to be the same way. It's just too difficult to make at home, right? Not so fast! I'm here to challenge you to give it a try! It's really not that hard and totally worth it too. Especially when you make it extra special with beef! Traditional Eggs Benedict is good, but let's take it up a notch and replace the Canadian bacon with thin slices of succulent, pan-seared rib-eye steak. You'll be so glad you did!

It's no secret that I'm a beef eater. Beef is super versatile. I use it in a variety of recipes for added protein as well as to elevate the flavor of a dish. Several of my recipes highlight beef as the centerpiece of the meal such as my Garlic Roast Beef Recipe. It is the perfect Sunday supper, however I also enjoy using beef as an ingredient in recipes like my Cheesy Baked Ravioli Skillet or my Philly Cheesesteak Dip.
Steak and Eggs Benedict Crostini
Not only is beef a high quality source of protein (one 3 ounce serving of beef meets 50% of your recommended daily value of protein), it also contains high amounts of zinc, iron, and vitamins B6 and B12, along with other key vitamins and minerals your body needs. It's a smart addition to any recipe, which is why I was inspired by beef to elevate my traditional Eggs Benedict recipe to a whole new level of deliciousness!

For more information on beef visit the Florida Beef Council website and follow on Facebook | Instagram | Pinterest | Twitter | YouTube for all the latest news

Recipe Prep Tips:

  • Gather all your ingredients and have a paper towel lined plate ready for when you remove the eggs from the water. This recipe moves fast, so it's a good idea to have everything ready to go before you get started.
  • Sear the steak on both sides and then remove from the skillet to a cutting board to rest
  • While the steak is searing, start heating the water on the stove-top over mid-high heat. Slice the baguette and brush 4 pieces with melted butter, Place on a baking sheet and reserve until ready to toast
  • While the steak is resting, strain the eggs and then poach them as directed
  • While the eggs are poaching, make the Hollandaise sauce in the blender
  • Toast the bread under the broiler. Watch it carefully so it doesn't burn!
  • While the bread is toasting, thinly slice the steak
  • Assemble the plates by placing one slice of toasted bread on the serving plate and top with 3-4 thin slices of steak. Place a poached egg on top and season with salt and pepper. Drizzle with Hollandaise sauce and enjoy!

Prepare the steak

To make this recipe, season the rib-eye steak with salt and pepper. Now that is a beautiful site, isn't it? A gorgeous rib-eye steak ready to go in the skillet!
Season the steaks
Sear the steak in a screaming hot skillet over mid-high heat for 3-4 minutes and then turn the steak over and top with 1 tablespoon of garlic butter. Sear for another 3-4 minutes or until the steak is done to your liking. Allow the garlic butter to melt and baste the steak as it sears.
Sear the steaks in a cast iron skillet

Prepare the Poached Eggs

While the steak is searing, fill a saucepan with 3 inches of water and start heating the water on the stove-top over mid-high heat. Slice the 4 thick slices from a baguette and brush it with melted butter, Place the baguette slices on a baking sheet and reserve until ready to toast.
Butter the bread pieces
While the steak is resting, strain the eggs and gently lower them into the water. The water should be at a low boil. Set your timer for 3 minutes and let them poach. Straining the eggs removes the very thin white part of the egg. The thin white goes rogue and just makes a mess in the poaching water. It usually ends up on the egg in strands making it look unappetizing, so I remove it by straining the egg.
Poach the eggs

Prepare the Hollandaise Sauce

While the eggs are poaching, make the Hollandaise sauce in the blender. It is super easy! Place 3 egg yolks, 1/4 teaspoon salt, pinch of cayenne pepper, and 1/2 tablespoon fresh lemon juice in the blender. Blend on high while pouring in 1/2 cup melted butter. Turn off blender as soon as all butter is poured. Be careful while pouring the butter as it might splash a little. I like to have a kitchen towel handy just in case. Give it a taste and adjust the flavor as needed. Add salt, cayenne pepper, or even more lemon juice as needed. Keep warm until ready to use.

When the egg timer goes off, carefully remove the eggs with a slotted spoon onto a paper towel lined plate to drain. 

Assemble the Steak and Eggs Benedict Crostini

Toast the buttered bread under the broiler until lightly browned. Watch it carefully so it doesn't burn! While the bread is toasting, thinly slice the steak. Assemble the plates by placing one slice of toasted bread on the serving plate and top with 3-4 thin slices of steak. Place a poached egg on top and season with salt and pepper. Drizzle with Hollandaise sauce and enjoy!
Assemble the Steak and Eggs Benedict Crostini



Steak and Eggs Benedict Crostini


By
Steak and Eggs Benedict Crostini is perfect for brunch, a starter before dinner, or even for a party appetizer! This recipe is always a winner anytime of day for any occasion.

Ingredients:

Steak

  • 1 pound Rib-eye steak, boneless
  • salt & pepper
  • 1 tablespoon garlic butter

Toast

  • 8" baguette sliced into 4 pieces
  • melted butter for buttering bread slices

Poached Eggs

  • Water
  • 4 large eggs

Hollandaise Sauce

  • 3 egg yolks
  • 1/4 teaspoon salt (or to taste)
  • pinch of cayenne pepper (to taste)
  • 1/2 tablespoon fresh lemon juice (or to taste)
  • 1/2 cup unsalted butter, melted

Instructions:

  1. Season the rib-eye steak with salt and pepper. I season with 1/4 teaspoon kosher salt and an 1/8 teaspoon fresh black pepper on both sides of the steak. Sear the steak in a screaming hot skillet over mid-high heat for 3-4 minutes and then turn the steak over and top with 1 tablespoon of garlic butter. Sear for another 3-4 minutes or until the steak is done to your liking. Allow the garlic butter to melt and baste the steak as it sears. Remove from the skillet to a cutting board to rest. NOTE: I usually keep garlic butter ready in my fridge, but if you don't have any made up combine 1 tablespoon unsalted butter with 1/8 teaspoon freshly minced garlic, and a pinch of salt. Mix well. Give it a taste and adjust the seasonings as needed to suit your tastes.
  2. While the steak is searing, fill a saucepan with 3 inches of water and start heating the water on the stove-top over mid-high heat. Brush the baguette pieces with melted butter, Place the baguette slices on a baking sheet and reserve until ready to toast.
  3. While the steak is resting, strain the eggs and gently lower them into the water leaving space between the eggs as you place them in the water. The water should be at a low boil. Set your timer for 3 minutes and let them poach. Straining the eggs removes the very thin white part of the egg. The thin white goes rogue and just makes a mess in the poaching water. It usually ends up on the egg in strands making it look unappetizing, so I remove it by straining the egg.
  4. While the eggs are poaching, make the Hollandaise sauce in the blender. It is super easy! Place 3 egg yolks, 1/4 teaspoon salt, pinch of cayenne pepper, and 1/2 tablespoon fresh lemon juice in the blender. Blend on high while pouring in 1/2 cup melted butter. Turn off blender as soon as all butter is poured. Be careful while pouring the butter as it might splash a little. I like to have a kitchen towel handy just in case. Give it a taste and adjust the flavor as needed. Add salt, cayenne pepper, or even more lemon juice as needed. Keep warm until ready to use.
  5. When the egg timer goes off, carefully remove the eggs with a slotted spoon onto a paper towel lined plate to drain.
  6. Toast the buttered bread under the broiler until lightly browned. Watch it carefully so it doesn't burn! While the bread is toasting, thinly slice the steak.
  7. Assemble the plates by placing one slice of toasted bread on the serving plate and top with 3-4 thin slices of steak. Place a poached egg on top and season with salt and pepper. Drizzle with Hollandaise sauce and enjoy!
Prep time:
Cook time:
Total time:
Yield: 4 Servings

Our Best Beef Recipes

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5 comments:

  1. This looks so good!

    Just a question. Wouldn't it be better to slice the steak in thin strips while it is half frozen.
    Seems like it would be easier.

    ReplyDelete
    Replies
    1. Hi Charles, That is certainly an option, however, I like to cook the steak whole in order to get that beautiful sear on the outside. It adds so much flavor, and is difficult to achieve when sliced before cooking. The ribeye is so tender and pretty much melts in your mouth, so even if your slices end up a little thicker than you like, it's not a problem when enjoying this delicious little bite. I hope that helps! Thanks so much for the great question, and have a super week :) ~Marion

      Delete
    2. Marion: Thank you for the advice on the steak!

      Liked this on google+ so decided to come over and see what else you had.

      Result... I've signed on for your newsletter.

      Delete
    3. That makes my whole day, Charles! Thanks for signing up :) I hope you enjoy the recipes

      Delete
  2. This looks so good! I know what I'm adding to my next brunch menu!

    ReplyDelete

Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one! Please understand I am not able to allow comments with links. Thanks! I hope it's a great day!! ~Marion

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