By Sue Lau | Palatable Pastime
Spring has arrived! Yay! Joie de Vivre!
It’s also my birthday! Yay!
…Not so excited about having to be twenty-nine yet again though. But I doubt anyone will believe I’m 26. Or even 29 for that matter.
Yes, I was born on the first day of Spring, which is the Spring equinox. Some years it comes on the 21st, but the year I was born and this year as well it is on the 20th. And cause for celebration in my home, as well as many others not just because of the official start of the next season, but because the date itself carries much cultural significance, including being New years Day in some cultures.
Many cultures celebrate the planting season this time of year. So fertility is part of the focus of the day, and with fertility comes eggs, which is what the Sunday Supper tastemakers are having fun sharing recipes for this week. So it is a good thing all the Spring chickens out there are doing their laying, because you will need a baker’s dozen of eggs…or more! To have enough to just get started with these delicious recipes.
For my choice, I have opted to do steak benedict, which is a play on eggs benedict, the classic egg dish of a poached egg and Canadian bacon on an English muffin covered with Hollandaise sauce. But you won’t find any muffin here. I decided to drop the carbs and gluten as much as possible and keep it very high protein, so instead of a bed of English muffin this will be an egg perched on top of a beef tenderloin steak (filet mignon). I haven’t forgotten the Canadian bacon, but instead of that, I wrapped the filets with prosciutto before grilling to help keep them moist, the same way you would put bacon around a filet. It works very well, actually. I love the results and think you will too. So for having a special occasion breakfast of brinner (breakfast for dinner) this recipe could be just the thing you are looking for.
And even though I list it as an advanced recipe, I don’t find this difficult, and with a little practice I don’t think you will either. I know a lot of people are timid about poaching an egg, but it really isn’t hard at all and I do it all the time, easy as a fried egg. And don’t be intimidated by Hollandaise sauce- just don’t let it overheat and it is as easy as making biscuit gravy.
I hope you enjoy!
- 2 (6-8-ounces each) beef tenderloin filet mignon steaks
- 3 ounces Italian prosciutto ham
- salt and black pepper
- 2 large eggs (as fresh as you can get- older eggs don’t cook compactly)
- 2 tablespoons vinegar
- 2 egg yolks
- 1-1/2 tablespoons water
- 4 ounces cold unsalted butter, cut into small cubes
- pinch each of salt, pepper and cayenne pepper
- 1-1/2 teaspoons fresh lemon juice
- Season steaks with salt and black pepper.
- Fold prosciutto in half lengthwise and wrap around steaks like a belt.
- Grill steaks to desired doneness, removing steaks from heat when the internal temp is 130ºF:rare, 140ºF:med-rare. Temps will rise another 5-8 degrees as they rest.
- While steaks are resting, prepare eggs.
- Heat water in a skillet 3/4 way up and stir in the vinegar. Bring the water to a simmer (small bubbles continuously surface, but not boiling).
- Place egg in a small dish and delicately tip the egg into the water.
- Allow egg to simmer for 2-4 minutes, if the water doesn’t cover the top gently spoon water over the yolk so it becomes opaque evenly.
- Eggs are done when they look a little underdone to you- whites set but still a tiny bit jiggly if you like a runny yolk. Use a large slotted spoon to lift them out carefully and let the water drain away.
- Set eggs aside. If you need to rewarm them, keep them on the spoon if you feel awkward about breaking the yolk and just before using, gently submerge it into the simmering water a few seconds to warm it up (but not long enough to cook further).
- To make the Hollandaise, set up a double boiler or place a stainless mixing bowl over a pot of simmering water, water should not be high enough to touch the bottom of the bowl.
- Whisk the egg yolks with the water in the double boiler or mixing bowl over medium heat for 4 minutes.
- Add the butter pieces one at a time, while you keep whisking, allowing them to incorporate; (alternating keeping the pan on the heat and off the heat, as you do so to keep the sauce from becoming too hot and breaking) continuing to add butter and whisking until all is in there and the sauce thickens, then whisk in the seasoning. If your sauce at any time there looks like it is too buttery around the edges, it is getting ready to try and break, so drop a small ice cube or 1/2 tablespoon of cold water in there to quickly cool it down, and keep whisking until it is smooth.
- When smooth, quickly whisk in the lemon juice.
- To build, place the steak on the plate and top with the warm poached egg, spooning Hollandaise sauce over.
From the kitchen of palatablepastime.com
The Sunday Supper Tastemakers are very pleased to present:
Favorite egg recipes for you to enjoy.
Hosted by Wendy Hammond from Wholistic Woman
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs(-alad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
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