Photo: Kelsey Hansen; Prop Styling: Claire Spollen; Food Styling: Margaret Dickey
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 6 (serving size: 1 open-faced sandwich)

If you’re wondering what makes this the “ultimate” of eggs Benedict, we deem it so because of how utterly impressive it is—but with the help of a few smart shortcuts, it is as approachable to make as it is wow-worthy. This extra-special eggs Benedict was actually dreamed up by one of our test kitchen staffers as her ideal Mother’s Day brunch. Thus, she created a recipe that even her kids + husband could pull off by calling for (totally tasty) store-bought convenience items, such as prepared guacamole and packaged hollandaise sauce mix, and utilizing a foolproof method of poaching eggs in the oven. While the beef tenderloin steak certainly adds an incredible layer of indulgence to this breakfast masterpiece, feel free to eliminate this component if you’d prefer, or layer slices of steak onto each serving (rather than the entire steak) in order to stretch your beef a little further. If you’re looking to wow Mom with something special this Mother’s Day, serving this egg-ceptional dish, along with a Raspberry Rosé Bellini, is sure to do the trick. 

How to Make It

Step 1

Preheat oven to 350°F. Brush each side of sourdough bread with 1 tablespoon melted butter. Heat a grill pan over medium-high, and grill each side of bread until golden brown, 2 to 3 minutes per side; set aside.

Step 2

Sprinkle fillets with salt and pepper. Spray grill pan with cooking spray, and grill fillets until a thermometer inserted in thickest portion registers 145°F, about 2 minutes per side. Set aside.

Step 3

Spray a 6-cup muffin pan with cooking spray. Add 1 tablespoon water to each cup; crack an egg into each cup. Bake in preheated oven until eggs are slightly set, 8 to 10 minutes. Remove from oven, and let eggs rest in pan 1 minute. Using a slotted spoon, transfer eggs to a plate; set aside.

Step 4

Prepare hollandaise sauce according to package directions in a medium saucepan using 1 cup milk and remaining 1/4 cup butter.

Step 5

To serve, spread 1 tablespoon guacamole on each slice of grilled toast; top with steak and poached egg. Pour desired amount of hollandaise sauce over each toast; sprinkle with chives.

You May Like

Ratings & Reviews