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.
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For the steak:
For the poached eggs: