Steaks à la Egg Benedict

Name: Steaks à la Egg Benedict
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Pouch preparation for Sauce Hollandaise (for 125 g butter); 100 g Butter; 2 TEASPOONS coarse mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Rump steaks (approx. 300 g each); 2 TABLESPOONS Oil; 4 TABLESPOONS White wine vinegar; 4 fresh eggs (Gr. M); 2 discs Mixed Wheat Bread; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Pouch preparation for Sauce Hollandaise (for 125 g butter)
100 g Butter
2 TEASPOONS coarse mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Rump steaks (approx. 300 g each)
2 TABLESPOONS Oil
4 TABLESPOONS White wine vinegar
4 fresh eggs (Gr. M)
2 discs Mixed Wheat Bread
7-10 Tbsp Aluminium foil

Directions

1
For the sauce 1⁄8 mix l cold water and sauce powder in a pot. Bring to the boil while stirring. Cut butter into pieces and fold under. As soon as the butter has melted, remove the pot from the stove.
2
Stir in mustard and season the sauce with salt and pepper. Keep warm.
3
For the steaks, pat the meat dry and cut off the fat edge. Cut the steaks in half crosswise. Heat the oil in a pan and fry the steaks on each side for about 1 minute. Season with salt and pepper.
4
Remove the bacon from a pan without fat and fry it on a medium heat for 2-3 minutes on each side (medium). Wrap in aluminium foil and let it rest.
5
For the eggs, boil 1 1⁄2-2 l water in a large pot. Pour in vinegar. Poach the eggs in it. Lift the eggs out of the water with a skimmer and let them drip off on kitchen paper.
6
Halve the slices of bread and arrange each with 1 steak, 1 poached egg and some sauce.