Steak-n-Eggs Benedict with Chèvre-Dijon Sauce

May 12, 2013

Steak and Egg Benedict with Chevre-Dijon Sauce

This was another one of those instances where I decided to make a breakfast-dinner. Those are our favorite! 🙂 Some of my most favorite dinners have revolved around eggs and/or waffles. Maybe it’s the southern aspect of the both of us coming out (me=MS and Terri=TX). 

So this is my rendition of an Eggs Benedict using steak instead of ham. I also substituted the traditional hollandaise sauce in lieu of a goat cheese/dijon sauce which doubles as a great dipping sauce for a side of garlic roasted potatoes! 

Serve this up with a Chardonnay or White Burgundy such as Pouilly-Fuissé (French Chardonnay) and you’ve got yourself one helluva dinner! 

Buon Appetito! 

Steak and Eggs Benedict:

Serves 4:

  • salt
  • ground black pepper (Freshly)
  • 2 tbsps butter 
  • 1 package of Baby Spinach
  • 2 tbs. of minced garlic
  • ground black pepper (Freshly)
  • 8 cups water (2 quarts)
  • 4 tsps distilled white vinegar
  • large eggs
  • 4 slices French bread 
  • 4 thin steaks or 4 pieces of thinly sliced steaks (I used Flat iron steak)
  • Garlic Powder

To make your Steak and Eggs Benedict you simply make all of the layers separately and stack on top of your bread once finished. For the most part, these can all be made simultaneously.

1) Grill your steak after applying a little salt and pepper. Prepare your steak as you would normally cook it. Feel free to marinate in your favorite steak sauce 30 minutes in advance.

2) Poach your eggs utilizing a sauce pan with boiling water and your 4 tsps. of vinegar. Poach your eggs  for 2-3 minutes leaving the centers slightly runny.

3) Take 4 slices of your french bread and butter them (as much as you like) and sprinkle a little garlic salt on them. Then place inside your oven to broil for 2-3 minutes or until slightly crispy and the butter has melted.

4) Saute your spinach in a sauce pan with 2 tbs. of minced garlic and 2 tbsps. of butter. Only saute for about 1-2 minutes. You want your spinach to have a bit green left to them as apposed to completely cooked down.

5) Make your Chevre-Dijon Sauce in your blender (instructions below) and have warming while your other ingredients finish cooking.

Bham! You’re all done! Now layer your Steak-n-Eggs in this order:

1) Bread
2) Steak
3) Spinach
4) Egg
5) Chevre/Dijon Sauce

You’re going to love it!

Chèvre-Dijon Sauce:

  • 5 ozs chèvre (fresh goat cheese)
  • 3/4 cup whole milk
  • 1 tbsp. dijon mustard

Blend in a blender until smooth and then transfer to a small sauce pan to heat up before serving.

Tasty Vino
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