Steak and Eggs Benedict Sandwich

Ingredients

• 2 Croissant bread (Split horizontally and toast or griddle until lightly crisp)
• 8 oz Ribeye steak (Pat dry and season with salt and black pepper)
• 2 tbsp Compound butter (Use for cooking the steak; softened butter mixed with herbs or aromatics may be used)
• 2 Shallots (Thinly sliced for frying until crisp)
• 0.5 cup Neutral frying oil (For frying the shallots; the exact amount absorbed will vary)
• 4 Eggs (Poach gently until the whites are set and yolks remain runny)
• 0.5 cup Chipotle hollandaise (Spoon over the poached eggs; use a prepared sauce or make hollandaise flavored with chipotle)
• 0.25 cup Micro cilantro (For garnish)
• Salt (To taste, for seasoning the steak, shallots, and poaching water)
• Black pepper (To taste, for seasoning the steak)

Steps

1. 1

   Prepare the components before cooking. Split the croissants, slice the shallots very thinly, pat the ribeye dry, and season it generously with salt and black pepper.

2. 2

   Heat the neutral oil in a deep skillet or saucepan over medium heat. Add the sliced shallots and fry, stirring occasionally, until deeply golden and crisp, about 6–8 minutes. Transfer them to a paper-towel-lined plate, season lightly with salt, and let them drain.

3. 3

   Melt the compound butter in a heavy skillet over medium-high heat. Add the seasoned ribeye and sear until browned on both sides and cooked to your preferred doneness, about 3–4 minutes per side for medium-rare, depending on thickness. Transfer the steak to a cutting board and rest for 5 minutes before slicing thinly against the grain.

4. 4

   While the steak rests, toast the split croissants cut-side down in the steak skillet or in a separate pan until warm and lightly crisp. Set the toasted croissants aside.

5. 5

   Bring a saucepan of water to a gentle simmer. Add a small splash of vinegar if desired, swirl the water, and carefully add the eggs one at a time. Poach for about 3–4 minutes, until the whites are set but the yolks are still soft. Remove with a slotted spoon and drain briefly.

6. 6

   Warm the chipotle hollandaise gently over low heat, stirring frequently. Do not let it boil, or the sauce may split.

7. 7

   Build each sandwich by placing sliced ribeye on the bottom half of a toasted croissant. Add a layer of crispy shallots, then place two poached eggs on top.

8. 8

   Spoon the warm chipotle hollandaise generously over the poached eggs. Finish with micro cilantro, add the croissant top, and serve immediately while the eggs and sauce are warm.

Notes

The source provides the sandwich components but not quantities or detailed preparation instructions; quantities and technique are practical estimates. Serve immediately because poached eggs and hollandaise are best fresh. Use a thermometer for the steak if desired: remove at about 125–130°F (52–54°C) for medium-rare and rest before slicing.

Nutrition per serving

• breakfast
• brunch
• sandwich
• steak
• eggs Benedict
• croissant
• poached
• rich