STEAK & EGGS BENEDICT

Ingredients

• 3 tablespoons distilled white vinegar
• 8 large eggs

• 1 tablespoon canola oil
• 2 (8-ounce) rib-eye steaks, at room temperature
• Pinch salt and black pepper

• 2 large egg yolks
• Pinch kosher salt
• 0.5 cup (1 stick) unsalted butter, melted and cooled to lukewarm
• 1 tablespoon white balsamic vinegar*
• 0.75 teaspoon ground cayenne pepper, plus more for topping
• 4 English muffins, halved and lightly toasted
• Freshly ground black pepper
• 0.5 teaspoon chopped fresh chives (optional)

1. For poached eggs (see poaching tips), crack 1 egg into a small ramekin. Fill a saucepan with water to a depth of 2 inches. Add white vinegar and bring to a bare simmer over medium heat. Add egg and cook for 3½ to 4 minutes, or until it is roughly 30 seconds shy of being done to your liking. Lift egg out of pan with a slotted spoon and transfer to a plate. Repeat with remaining eggs. Keep water at a simmer; you will use it to warm the eggs just prior to serving.
2. Heat oil in a large, heavy skillet over medium-high heat. Season both sides of steaks with salt and pepper. Cook steaks for 3 to 4 minutes per side depending on thickness and desired doneness. Transfer to a cutting board and tent with foil; let steaks rest for 5 to 10 minutes.
3. To prepare hollandaise, whisk together egg yolks, salt, and 1 teaspoon water in a glass or stainless-steel heatproof bowl. Set bowl over a pan of gently simmering water (make sure the bowl doesn’t touch the water), and whisk constantly until mixture thickens. Slowly drizzle in melted butter, whisking vigorously. Whisk in vinegar, a little at a time, followed by cayenne pepper.
4. Return eggs to simmering water for 20 seconds, or until hot. Slice steaks crosswise against the grain. Arrange slices in a single layer on toasted muffins; top with poached eggs. Drizzle hollandaise sauce over eggs; top with black pepper, cayenne pepper, and chives, if desired, and serve.