For mother's day, I went with a new eggs Benedict recipe. My family is a huge fan of anything with beef tenderloin and chipotle peppers in adobo sauce, so why not combine them? The Hollandaise was amazing with the chipotle kick. I'll be using that on asparagus in the future! This was a fantastic brunch!
GF* - To make GF, use GF english muffins.
Ingredients:
2 English muffins
4 1-inch slices beef tenderloin, cooked to medium rare
4 eggs
pot of water
1 tablespoon white vinegar
Hollandaise Sauce:
3 egg yolks
1 tablespoon water
1 lemon, juiced
1.5 sticks unsalted butter, at room temperature
1/2 teaspoon cayenne pepper
salt and pepper
1 teaspoon chipotle pepper in adobo sauce
Preparation:
1. Grill beef tenderloin and set aside 4 pieces for the eggs benedict.
2. To make Hollandaise sauce, whisk egg yolks, water and 1 tablespoon lemon juice in a pan over medium-low heat. Whisk constantly, occasionally removing from heat until eggs become frothy and thicken. Be careful not to overcook. remove from heat. Gradually whisk in butter. When butter has melted and sauce has thickened, add cayenne pepper, salt and pepper. Whisk in chipotle pepper in adobo sauce. Add more lemon juice, to taste. Set sauce aside.
3. Boil a pot of water and add a tablespoon of white vinegar. This will help the eggs stay together.
4. To poach eggs, crack eggs directly into pot of boiling water. Cook eggs to desired degree of firmness. I like my eggs medium-poached where the yoke has started the thicken, but is still runny. This take 3-5 minutes.
5. Toast English muffin.
6. To assemble, top English muffin halves with a piece of tenderloin then poached egg. Top off with chipotle Hollandaise sauce.
GF* - To make GF, use GF english muffins.
Ingredients:
2 English muffins
4 1-inch slices beef tenderloin, cooked to medium rare
4 eggs
pot of water
1 tablespoon white vinegar
Hollandaise Sauce:
3 egg yolks
1 tablespoon water
1 lemon, juiced
1.5 sticks unsalted butter, at room temperature
1/2 teaspoon cayenne pepper
salt and pepper
1 teaspoon chipotle pepper in adobo sauce
Preparation:
1. Grill beef tenderloin and set aside 4 pieces for the eggs benedict.
2. To make Hollandaise sauce, whisk egg yolks, water and 1 tablespoon lemon juice in a pan over medium-low heat. Whisk constantly, occasionally removing from heat until eggs become frothy and thicken. Be careful not to overcook. remove from heat. Gradually whisk in butter. When butter has melted and sauce has thickened, add cayenne pepper, salt and pepper. Whisk in chipotle pepper in adobo sauce. Add more lemon juice, to taste. Set sauce aside.
3. Boil a pot of water and add a tablespoon of white vinegar. This will help the eggs stay together.
4. To poach eggs, crack eggs directly into pot of boiling water. Cook eggs to desired degree of firmness. I like my eggs medium-poached where the yoke has started the thicken, but is still runny. This take 3-5 minutes.
5. Toast English muffin.
6. To assemble, top English muffin halves with a piece of tenderloin then poached egg. Top off with chipotle Hollandaise sauce.