Texas Eggs Benedict from ‘Brunch @ Bobby’s’
This week, we’re spotlighting recipes from Brunch @ Bobby’s: 140 Recipes for the Best Part of the Weekend by Bobby Flay (Clarkson Potter), the celebrity chef and best-selling cookbook author. Try making the recipes at home and let us know what you think!
Photograph by Ben Fink
Texas Eggs Benedict
Serves 4
If you’re calling something “Texas,” it had better be big, and this version of eggs Benedict is just that! Thickly sliced Texas toast, slathered with garlic butter and grilled until golden brown, is home base for a black bean tomato relish, gorgeous strips of flavorful grilled rib eye, a perfectly poached egg, and a gilding of luscious hollandaise-meets–steak sauce.
1 boneless rib eye, 11⁄2 inches thick
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
3 tablespoons Bobby Flay’s Steak Rub for Beef and Pork or your favorite meat rub
6 tablespoons (3⁄4 stick) unsalted butter, softened
2 garlic cloves, smashed to a paste
Four (1-inch-thick) slices Pullman white bread
Black Bean Tomato Relish
4 poached eggs
Steak Sauce Hollandaise
Remove the steak from the refrigerator 30minutes before grilling. Brush both sides with the oil and season with salt and pepper. Rub one side with the rub.
Heat a grill pan over high heat until smoking. Grill the steak, rub side down, until golden brown and a crust has formed, about 5 minutes. Flip over and continue grilling until cooked to medium, about 7 minutes longer. Remove from the grill, loosely tent with foil, and let rest for 10 minutes before slicing into ½-inch-thick slices.
While the steak is resting, heat the grill pan over medium heat. Stir together the butter and garlic and season with salt and pepper. Spread both sides of the bread with the butter and grill on both sides until lightly golden brown. Keep warm.
Divide the toast among 4 plates and top each with the black bean relish, some sliced steak, an egg, and hollandaise sauce.
Black Bean Tomato Relish
Serves 4
1 (15.5-ounce) can black beans, rinsed well and drained
3 tablespoons finely chopped red onion
1 serrano chile, finely chopped
1 plum tomato, seeded and finely diced
2 tablespoons finely chopped fresh cilantro
Juice of 1 lime
Kosher salt and freshly ground black pepper
Combine all the ingredients in a bowl and season with salt and pepper. Let sit at room temperature for 30 minutes to allow the flavors to meld.
Steak Sauce Hollandaise
Serves 4
3 large egg yolks
1 tablespoon fresh lime juice
12 tablespoons (11⁄2 sticks) unsalted butter, melted until foamy
1⁄4 to 1⁄2 cup Bobby Flay’s Mesa Steak Sauce or your favorite steak sauce, to taste
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
Bring a couple of inches of water to a boil in a medium saucepan. Whisk together the egg yolks and lime juice in a medium stainless-steel bowl and set over the pan of simmering water. Whisk the yolks until pale yellow and fluffy, about 3minutes. Slowly whisk in the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat and whisk in the steak sauce, salt, and pepper. Serve warm.
Reprinted with permission from Brunch @ Bobby’s: 140 Recipes for the Best Part of the Weekend by Bobby Flay (Clarkson Potter).
Start your mornings right with more brunch recipes:
10 Waffle Recipes for National Waffle Day
Cheesy Bacon-Fried Johnny Cakes Are Brunch’s New Best Friend
How to Create a Simple Brunch Menu
