Texas Eggs Benedict

They say that everything's bigger in Texas, and that includes brunch! this monster meal includes poached eggs, grilled steak, Texas toast, steak sauce hollandaise and a black bean tomato relish.
Directions for: Texas Eggs Benedict

Ingredients

Black Bean Tomato Relish

3 Tbsp finely chopped red onions

2 Tbsp finely chopped fresh cilantro

1 Tbsp olive oil

3 plum tomatoes, seeded and finely diced

1 (15-oz) can black beans, drained, rinsed well and drained again

1 serrano chile, finely diced

Juice of 1 lime

Salt and freshly ground black pepper

Steak Sauce Hollandaise

1 Tbsp lime juice

3 large egg yolks, lightly beaten

1 sticks unsalted butter, melted until foamy

- cup your favorite steak sauce, such as Bobby Flay's Mesa Steak Sauce

1 tsp kosher salt

tsp freshly ground black pepper

Texas Toast

2 cloves garlic, smashed to a paste

1 stick unsalted butter, softened

Salt and freshly ground black pepper

4 slices pain de mie, sliced 1-inch thick

Grilled Steak

1 (1-lb) boneless ribeye, about 1 1/2 inches thick, cut into eight 1/2-inch-thick slices

3 Tbsp spice rub, such as Bobby Flay's Steak Rub for Beef and Pork

Kosher salt and freshly ground blackpepper

2 Tbsp canola oil

Poached Eggs

1 Tbsp white wine vinegar

4 eggs

Kosher salt and freshly ground black pepper

Wholecilantro leaves, for garnish

Directions

Black Bean Tomato Relish

1. Combine the onions, cilantro, olive oil, tomatoes, beans, chiles and lime juice in a bowl and season with salt and black pepper. Let the relish sit at room temperature for 30 minutes to allow flavors to meld.

Steak Sauce Hollandaise

1. Place the lime juice and yolks in a medium stainless-steel bowl set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Remove from the heat, whisk in the steak sauce and season with the salt and black pepper. Keep warm.

Texas Toast

1. Heat a grill pan over medium-high heat.

2. Combine the garlic, butter and some salt and pepper in a small bowl. Butter both sides of the bread with some of the garlic butter, and grill until nicely charred on both sides.

Grilled Steak

1. Put each slice in between pieces of plastic wrap and use a meat mallet to pound them into thin steaks. Sprinkle both sides with some of the steak rub salt and black pepper. Heat the oil in a cast-iron pan over high heat. Add the steaks and cook until a crust forms, about 1 minute. Flip and cook for another minute until the other side forms a crust as well.

Poached Eggs

1. Bring 3 cups water and vinegar to a gentle simmer in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach until the yolks are nearly set, 4 to 5 minutes. Remove the eggs from the pan with a slotted spoon to drain the liquid. Season the top with salt and black pepper.

2. for assembly: Spoon some of the black bean relish on top of each piece of the Texas toast. Top each with 2 pieces of steak, a poached egg, then some of the hollandaise. Garnish with whole cilantro leaves.

See more: Beans, Beef, Brunch, Comfort Food, Eggs/Dairy, Tomatoes, Vegetables