Spicy Steak & Eggs Benedict

5 stars based on 1 vote.
1 ratings
Rate This Recipe


  • 1 (1.25-ounce) envelope Hollandaise sauce mix (Or, prepare Hollandaise sauce from scratch.*)
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1 tablespoon butter
  • 1 tablespoon white vinegar
  • 4 large eggs
  • 2 English muffins
  • 8 ounces cooked flank steak, thinly sliced


Prepare Hollandaise sauce according to package directions, adding 1 1/2 teaspoons TABASCO® Sauce when you add the water or milk (depending on directions). Or, prepare Hollandaise sauce from scratch.* Keep warm.

Fill non-stick skillet with water, about 3/4 full, and add vinegar. Bring to a boil and reduce heat to low. Break eggs, one at a time into a saucer; slide each egg into simmering water. Cook 3 minutes or until eggs are set. Eggs are done when whites become opaque and yolks lose their shine. Remove eggs with a slotted spoon. You can keep eggs on a paper towel lined plate until you are ready to assemble.

Toast the English muffin halves. Combine the butter and the remaining TABASCO® Sauce and spread on toasted halves. To assemble, place two English muffin halves on a plate. Top each half with sliced flank steak and a poached egg. Pour Hollandaise over the top and serve immediately.

Makes 2 servings.

* Note that the Hollandaise sauce recipe contains TABASCO® Sauce as an ingredient. So don’t double up on it with the TABASCO® Sauce in this recipe, unless you like it super hot!

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy TABASCO.com. We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!