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Michael Symon's Steak and Eggs with Pickled Jalapeno Hollandaise

Steak Eggs Pickled Jalapeno Hollandaise Michael Symon
Steak and Eggs with Potato Hash
skill level
Easy
time
30-60min
servings
1 to 2
cost
$
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Tying together the elements of this dish, this rich and creamy hollandaise sauce gets it's kick from the combination of pickled jalapenos and hot sauce.
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ingredients
  • For the Hash: 
  • Olive Oil
  • 2 cups Potatoes (peeled and medium diced)
  • 1/2 Onion (thinly sliced)
  • 1/2 cup Corned Beef (sliced)
  • Salt and Pepper to taste
  • For the Steak: 
  • 1 8-ounce Sirloin Steak
  • Salt and Pepper to taste
  • Olive Oil 
  • For the Eggs: 
  • 1 tablespoon Butter 
  • 2 Eggs
  • Salt and Pepper to taste
  • For the Hollandaise Sauce: 
  • 3 Egg Yolks
  • 1/2 cup Clarified Butter
  • Salt and Pepper to taste
  • 2 tablespoons Pickled Jalapeno (chopped)
  • 1 tablespoon Hot Sauce
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kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat a griddle over medium-high heat, and preheat a non-stick pan over medium-low heat.
  • 2
    Olive Oil
    2 cups Potatoes (peeled and medium diced)
    1/2 Onion (thinly sliced)
    1/2 cup Corned Beef (sliced)
    Salt and Pepper to taste
    For the Hash: Drizzle 3 to 4 tablespoons of oil on the griddle and add the potatoes and onions and corned beef. Toss to coat in oil and then season with salt and pepper. Cook for about 15 to 20 minutes, or until the potatoes are fully cooked through.
  • 3
    1 8-ounce Sirloin Steak
    Salt and Pepper to taste
    Olive Oil  
    For the Steak: Season the steak generously with salt and pepper. Pour a thin film of oil on the griddle and carefully lay the sirloin down. Cook 5 to 6 minutes on each side, until deep brown.
  • 4
    1 tablespoon Butter
    2 Eggs
    Salt and Pepper to taste 
    For the Eggs: Add the butter to the non-stick pan and swirl to coat the bottom of the pan. Crack in the two eggs and cook until desired doneness. Season with salt and pepper and remove to a plate once cooked.
  • 5
    3 Egg Yolks
    1/2 cup Clarified Butter
    Salt and Pepper to taste
    2 tablespoons Pickled Jalapenos (chopped)
    1 tablespoon Hot Sauce
    For the Hollandaise Sauce: Whisk the egg yolks in a bowl over a double boiler. Once the egg begins to thicken, drizzle in the clarified butter. Add a splash of water to loosen the sauce if it seems too thick. Season the sauce with salt and pepper and then add the jalapenos and hot sauce.
  • 6
      
    Serve all together on one plate, using the Hollondaise sauce to bring everything together.
 
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