Bobby Flay's Texas Eggs Benedict | Brunch @ Bobby's | Food Network

Bobby's Southwestern-themed brunch is spiced up with Texas toast, STEAK and eggs!
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.

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Texas Eggs Benedict
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 45 min
Active: 45 min
Yield: 4 servings

Ingredients

Black Bean Tomato Relish:
3 tablespoons finely chopped red onions
2 tablespoons fresh cilantro, finely chopped
1 tablespoon olive oil
3 plum tomatoes, seeded and finely diced
One 15-ounce can black beans, drained, rinsed well anddrained again
1 serrano chile, finely diced
Juice of 1 lime
Salt and freshly ground black pepper

Steak Sauce Hollandaise:
1 tablespoon fresh lime juice
3 large egg yolks, lightly beaten
1 1/2 sticks unsalted butter, melted until foamy
1/4 cup to 1/2 cup your favorite steak sauce, such as Bobby Flay's Mesa Steak Sauce
1 teaspoon kosher salt
1/4 teaspoon 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:
One 1-pound boneless ribeye, about 1 1/2 inches thick, cut into eight 1/2-inch-thick slices
3 tablespoons spice rub, such as Bobby Flay's Steak Rub for Beef and Pork
Kosher salt and freshly ground black pepper
2 tablespoons canola oil

Poached eggs:
1 tablespoon white wine vinegar
4 eggs
Kosher salt and freshly ground black pepper
Whole fresh cilantro leaves, for garnish

Directions

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 the 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 black 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.

For the steak: Put each slice of steak 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 and some 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.
For the poached eggs: Bring 3 cups water and the 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.

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.

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Bobby Flay's Texas Eggs Benedict | Brunch @ Bobby's | Food Network
https://www.youtube.com/watch?v=_YmCjIlKG-A&feature=youtu.be