I am NOT an egg lover! In fact, while my family enjoys omelets I enjoy the carb filled entrees like biscuit and gravy or French toast. I have never had a poached egg and never had a desire to eat a poached egg. They are runny and disgusting looking. However, I felt quite adventurous when I made this dish. I decided to try poached eggs. I did cook my egg longer than recommended because I couldn’t quite do the runny egg thing. Oh my, I have been missing a little piece of heaven! I enjoyed this dish, with the poached egg, SO much that I had two servings! This is now one of my all-time favorites. From the black bean tomato relish to the poached egg to the fabulous steak sauce hollandaise sauce, it is perfect! This is a Bobby Flay recipe from foodnetwork.com.
I put a lot of thought into my Christmas morning breakfast, searching and planning weeks in advance. This year, my search is over! This will be on our Christmas table. I will prepare the black bean tomato relish before bed on Christmas Eve and finish everything else up after we open gifts Christmas morning. I can hardly wait; I may be opening my gifts at record speed this year!
- Black Bean Tomato Relish:
- 3 tbsp. finely chopped red onions
- 2 tbsp. fresh cilantro, finely chopped
- 1 tbsp. olive oil
- 3 plum tomatoes, seeded and finely chopped
- 1 (15-oz.) can black beans, drained and rinsed
- 1 serrano or jalapeno chile, finely diced
- juice of 1 lime
- salt and freshly ground black pepper
- Steak Sauce Hollandaise:
- 1 tbsp. fresh lime juice
- 3 lg. egg yolks, lightly beaten
- 1½ sticks unsalted butter, melted until foamy
- ¼ c. A-1 steak sauce
- 1 tsp. kosher salt
- ¼ 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 Texas toast
- Steak:
- 1 lb. steak (ribeye, venison, or even cubed steak), cut into ½-inch slices
- 3 tbsp. steak rub
- kosher salt and freshly ground black pepper
- 2 tbsp. canola oil
- Poached Eggs:
- 1 tbsp. white wine vinegar
- 4 eggs
- For the black bean relish: 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.
- For the hollandaise: 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
- For the Texas toast: Heat a grill pan over medium-high heat. 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 toasted on both sides.
- For the steak: 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 pepper. Heat the oil in a cast iron skillet over high heat. Add the steaks, in batches, and cook until a crust forms, about 1 minute. Flip and cook for another minutes until the other side forms a crust as well.
- For the poached eggs: Bring 3 cups water and vinegar to a gentle simmer in saucepan. 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 pepper.
- For assembly: Spoon some of the black bean relish on top of each piece of Texas toast. Top each with steak, a poached egg, then some of the hollandaise sauce. Garnish with a while cilantro leave, if desired.