Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
This manly riff on classic Eggs Benedict keeps the essentials intact: a toasted English muffin and a poached egg topped with a rich, buttery sauce. In this version I swap out the ham for seared steak and the hollandaise for tangy béarnaise sauce. For a shortcut, I use a blender to finish making the sauce rather than the more involved classic method using a double boiler. Serve these Benedicts with Bloody Marys for a brunch that dudes will enjoy.
This recipe was featured as part of our 4 Takes on Eggs Benedict for Mother’s Day Brunch.
The better your blender, the better your end results. This BPA-free, 1,000-watt professional model makes velvety sauces, super smoothies, and perfect purées in seconds.Buy Now ›
For the steak:
For the poached eggs:
by Alexis deBoschnek | This play on Italian puttanesca will inevitably become your easy, one-pot weeknight staple. Gussy...