Steak and Eggs Benedict Sandwich

Ingredients

• 2 Croissant bread (thick slices or split croissants)
• 10 oz Ribeye steak (sliced thin for the sandwich)
• 2 Shallots (thinly sliced and fried until crispy)
• 2 tbsp Cajun compound butter (softened butter mixed with Cajun seasoning)
• 2 Eggs (for poaching)
• 0.5 cup Chipotle hollandaise (standard hollandaise sauce whisked with chipotle in adobo)
• Micro cilantro (for garnish)
• 0.25 cup Vegetable oil (for frying shallots)

Steps

1. 1

   Prepare the crispy shallots by thinly slicing them and frying in a small pan with oil over medium heat until golden brown and crispy. Drain on paper towels and set aside.

2. 2

   Prepare the chipotle hollandaise by making a traditional hollandaise (egg yolks, lemon juice, melted butter) and whisking in finely minced chipotle peppers or chipotle sauce to taste. Keep warm.

3. 3

   Season the ribeye steak with salt and pepper. Sear in a hot skillet to your desired doneness (medium-rare is recommended). Let the steak rest for a few minutes, then slice thinly.

4. 4

   Toast the croissant bread slices until golden. Spread a generous amount of Cajun compound butter onto the toasted bread.

5. 5

   Bring a pot of water to a gentle simmer with a splash of vinegar. Carefully crack the eggs into the water and poach for about 3 minutes until the whites are set but the yolks remain runny.

6. 6

   Assemble the sandwich by placing the sliced ribeye on the buttered croissant bread.

7. 7

   Top the steak with the poached eggs.

8. 8

   Generously drizzle the chipotle hollandaise over the eggs.

9. 9

   Finish the sandwich by topping with crispy shallots and a sprinkle of micro cilantro.

Notes

To make Cajun compound butter, mix room temperature unsalted butter with 1 teaspoon of Cajun seasoning blend. For the chipotle hollandaise, you can use a blender method for ease, adding one chipotle pepper in adobo for a smoky kick.

Nutrition per serving

• breakfast
• brunch
• sandwich
• steak
• eggs benedict
• high-protein
• decadent