The first time I made this dish was for breakfast on Christmas day and it was a real treat! This is perfect for any holiday breakfast or just Sunday morning brunch! I always thought preparing poached eggs was so tedious and time consuming – not at all! It’s just the opposite! Follow these easy instructions and get the perfect poached egg – every time!
For this recipe, I used the leftover beef tenderloin medallions from our Christmas Eve dinner (see sweet & savory beef tenderloin recipe ), but you can use whatever steak you prefer. I also love using leftovers for this dish, because it makes it that much easier to prepare. In any recipe, for the best results always use the freshest ingredients you have. But especially for a dish like this, where there is only steak & eggs, it’s important you are using the best ingredients you can find!
Beef tenderloin medallions
2 sprigs dill
4 egg yolks
½ stick of butter
¼ cup fresh lemon juice
1 pinch salt
1 pinch pepper
1.Over high heat, bring a medium-sized pot of water to near boil. Butterscotch tip:
Adding a pinch of salt to the water, helps the egg stay together. Next, add in the whole egg. Another Butterscotch tip:
the trick is to crack the egg first in a small bowl then gently transfer to the simmering, almost boiling water. To help transfer the egg smoothly to the water you can use a spoon. Cover, reduce the heat to low and cook for 3-4 minutes depending on how messy you like your eggs.
2.While you are poaching the eggs, reheat the beef tenderloin medallions in a pan over medium heat for a few minutes on each side (see sweet & savory beef tenderloin recipe).
3.For the hollandaise sauce: In a small bowl, beat 4 egg yolks together with a ½ stick of melted butter, salt, pepper and lemon juice and transfer to a saucepan on low heat. Continuously whisk the sauce together so the egg does not congeal. If you see the egg start to cook, it is ok to add a tablespoon of water to the mixture. Some people use a blender or double boiler, but I’ve found using a saucepan works fine – you just have to keep your eye on the sauce, which only takes a few minutes to cook. Once the hollandaise sauce is ready, keep it over a very low heat until you are ready to serve.
4. Plate the beef tenderloin, add the poached egg, and smother it with hollandaise sauce, top with a pinch of dill and serve!