STEAK AND EGGS BENEDICT WITH ASPARAGUS IN BEARNAISE SAUCE

Steak and Eggs Benedict with Asparagus in Bearnaise Sauce image

Provided by @MakeItYours

Number Of Ingredients 7

1 (6 ounce, 1 inch thick) steak
salt and pepper to taste
1 tablespoon oil
2 English muffins, lightly toasted
12 spears asparagus, trimmed and blanched
4 eggs
1 batch bearnaise (see below) or hollandaise sauce, warm

Steps:

Brush the grill with oil, heat to medium-high heat, pat the steak dry, season with salt and pepper and grill, about 2-4 minutes per side for medium rare and set aside.
Bring a large pot of water to a boil and reduce the heat to medium.
Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
Repeat for the remaining 2 eggs.
Plate the English muffins, top with thinly sliced steak, asparagus, poached eggs and bearnaise sauce and enjoy warm.