Eggs Benedict A La Emeril

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 english muffins, split
• 4 tablespoons butter, softened
• 4 (6 ounce) filet of beef, sliced in half
• 2 tablespoons olive oil
• emeril's original essence (there's a recipe on 'zaar, or buy some, or use another seasoning blend that you like)
• 3 cups water
• 1/2 teaspoon vinegar
• salt
• 8 eggs, plus
• 4 additional egg yolks
• 2 teaspoons lemon juice
• 1 tablespoon water
• 1 tablespoon mustard, whatever type you like
• 2 teaspoons parsley, chopped
• 1/2 lb butter, melted and warm

Recipe

• 1 toast muffins according to taste, set aside.
• 2 heat olive oil in pan, season fillets to taste.
• 3 grill fillets, 2 minutess on each side for medium rare (cook for more or less time if you prefer).
• 4 keep steak warm and set aside.
• 5 heat water, vinegar and salt in a pot.
• 6 once it is boiling slide 4 eggs into the water, one at a time.
• 7 once the water is almost boiling again, reduce heat to low and cook till done, about 2mins.
• 8 repeat with the remaining 4 eggs, storing eggs on a paper lined plate once done.
• 9 place a bowl over some boiling water on a medium heat.
• 10 whisk yolks, water, mustard and parsley in the bowl over the water.
• 11 add salt and pepper to taste.
• 12 whisk until pale and thick.
• 13 remove from heat and slowly whisk in butter until it's incorporated.
• 14 to serve: top muffins with a piece of steak, then an egg.
• 15 spoon over hollandaise sauce.
• 16 serve hot, immediately.