Time: 45 min.
Complexity: easily
Servings: 4

Transport yourself from France to sultry Texas (at least in your mind) with these Eggs Benedict for Sunday brunch, topped with black bean relish, fried steak instead of ham, and a savory twist on hollandaise sauce. And all this delight, along with a poached egg, is served not on a traditional bun, but on thick, crispy Texas garlic toast.

Ingredients:

Black Bean and Tomato Relish

• 3 tablespoons finely chopped red onion
• 2 tbsp fresh cilantro, finely chopped
• 1 tbsp. l. olive oil
• 3 plum tomatoes, seeded and finely diced
• 1 can (425 g) canned black beans, rinsed
• 1 serrano pepper, finely diced
• Juice of 1 lime

Hollandaise sauce for steak

• 1 tbsp freshly squeezed lime juice
• 3 large egg yolks, lightly beaten
• 165 g butter, melted until foamy
• 1/4 - 1/2 cup of your favorite steak sauce
• 1 teaspoon of salt
• 1/4 tsp freshly ground black pepper

Texas Toast

• 2 cloves garlic, crushed to a paste
• 110 g softened butter
• 4 slices of white bread, 2.5 cm thick.

Steak

• 1 ribeye steak (450g) boneless, about 4cm thick, cut into eight 1cm thick slices.
• 3 tablespoons steak seasoning
• 2 tbsp. l. rapeseed oil (canola)

Poached eggs

• 1 tbsp. white wine vinegar
• 4 eggs
• Fresh coriander leaves for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, toasts, beef, steak seasoning, black beans, serrano pepper, tomatoes, wine vinegar

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Preparation:

Step 1
• Relish:
  
  Combine the onion, cilantro, olive oil, tomatoes, beans, chili, and lime juice in a bowl. Season with salt and pepper. Let the relish sit at room temperature for 30 minutes to allow the juices to combine.
Step 2
• Hollandaise sauce:
  
  In a medium stainless steel bowl set over a saucepan of simmering water, combine the lime juice and egg yolks. Whisk the yolks until pale yellow and fluffy. Slowly pour in the melted butter, a few tablespoons at a time, whisking until the sauce thickens. Remove from heat, stir in the steak sauce, and season with salt and pepper to taste. Keep the hollandaise sauce warm.
Step 3
• Texas Toast:
  
  Heat a grill pan over medium-high heat. In a small bowl, combine the garlic, butter, salt, and black pepper. Brush both sides of the bread with a little garlic oil and grill until golden brown on both sides.
Step 4
• Steak:
  
  Place each steak slice between pieces of plastic wrap and pound them with a meat mallet. Season the steaks on both sides with salt and pepper. Heat the oil in a cast-iron skillet over high heat. Add the steaks and cook until browned, about 1 minute. Flip and cook for another minute, until browned on the other side.
Step 5
• Poached eggs:
  
  In a large skillet with high sides, pour 3 cups of water, add vinegar, and bring to a gentle simmer. Crack each egg into a cup and carefully lower it into the water. Cook until the yolks are almost set, 4-5 minutes. Remove the eggs from the skillet with a slotted spoon. Season with salt and pepper.
Step 6
• Assembly:
  
  Spoon a dollop of relish onto each Texas toast slice. Top with 2 steak slices, a poached egg, and a drizzle of hollandaise sauce. Garnish with cilantro leaves.

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