Steak and Eggs Benedict

A hearty twist on the classic eggs benedict, featuring tender steak and a rich hollandaise sauce.

Ingredients - Serves 4

Season the steaks with salt and pepper and cook to your desired level of doneness. Set aside and keep warm.
To make the hollandaise sauce, melt the butter in a small saucepan. In a separate bowl, whisk together the egg yolks, lemon juice, and a pinch of salt.
Slowly pour the melted butter into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the sauce thickens.
Poach the eggs in a pot of simmering water until the whites are set but the yolks are still runny, about 3 minutes.
To assemble, place a steak on each toasted English muffin half. Top with a poached egg and drizzle with the hollandaise sauce. Sprinkle with paprika and serve immediately.