Steak & Eggs with Hollandaise Sauce

Hollandaise seems like the kind of sauce that everyone wants to order but nobody wants to make. In fact, I have really rarely seen this other than served over poached eggs at hipster brunch spots and fancy restaurants where the servers call me “sir”. I have to admit I have been intimidated to make such a mystical delicacy from scratch; but have longed for the rich, thick and silky texture over my steamed vegetables.

Since breakfast during the week usually consists of a cup of yogurt or a bowl of oatmeal while sifting through my work emails, weekends are the times when I indulge in some of my favorite morning delights. I happened to have a leftover steak from a previous recipe that was just begging to be shown whose boss and fresh green beans that reminded me of the emerald city. It was a perfect, yet interesting, combination of breakfast and dinner all in one.

Hollandaise Sauce
There are tons of recipes out there claiming their way is the best and easiest hollandaise sauce. Rather than trying to come up with my own concoction, I turned to the experts on this one. Just follow the directions to a “T” and you will be just fine. If you need something a little more visual, here is a video I found that might help.

Hollandaise Sauce Recipe by Tyler Florence
Step by Step Video Guide by Epicurious

Steak & Eggs Hollandaise Sauce
1 (8 oz.) steak, cut in half
4 egg whites
1 egg
1Tbl. milk
2 cups, fresh green beans, trimmed
prepared hollandaise sauce
salt and pepper

Season and grill the steak until cooked to desired temperature. Remove from heat and cover with foil to allow to rest. Place the green beans in a microwave safe bowl, cover and steam for about 2 minutes. Green beans should be crisp tender. In the mean time, whisk together the egg whites, egg and milk. Scramble the mixture over a medium heat until cooked. To plate the meal, place a single steak in the center of the plate, then the eggs on top of the steak and then drape the green beans along the side. Pour the desired amount of hollandaise sauce on top. Season to taste. Serves 2, but can easily be doubled.

Authors Note: Once you feel like you’ve mastered the art of hollandaise sauce, try experimenting with different flavors. Fresh herbs and spices tend to complement the rich buttery flavor well.

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