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Tex-Mex Eggs Benedict

Tex-Mex Eggs Benedict


For the Biscuits

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup chilled butter cubed into 1/2" cubes
  • 3/4 cup chilled buttermilk
  • For the Steak:
  • 8 oz sirloin steak or similar cut
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • For the Poached Eggs:
  • 4 eggs
  • 3 quarts water
  • 2 tablespoons salt

For the rest

  • 1 half avocado sliced into strips
  • Store-bought queso heated


  • To make the biscuits, combine the flour, baking powder, and salt in a large bowl. Cut in the butter with a pastry cutter, until the dough pieces are no bigger than a pea. Make a well and add the buttermilk. Combine gently with a spoon (I prefer wooden or plastic). Knead once or twice in the bowl.
  • Lay out the biscuit dough on a lightly floured surface. Knead two or three times until it all comes together. Pat out into a rectangular shape, then roll over into a tri-fold (like a paper letter). Roll out gently with a rolling pin, and repeat the process a few times, like you would with croissant dough. This creates an abundance of layers in the biscuits.
  • Gently roll the dough into a 1" thick circle. Use a biscuit cutter or mouth of a glass to cut out circles and place close together (about 2" apart) on a baking sheet. Only re-roll the dough once to get a few more biscuits. Bake at 425 degrees Fahrenheit for 15 minutes, or until golden brown.
  • To make the steak, pat it dry with paper towels and season generously with salt and pepper. Heat the oil in a large cast iron skillet (or similarly heavy-bottomed skillet) over high heat until smoking. Add the steak and cook until both sides develop a golden brown crust.
  • Add the butter to the pan and keep cooking the steak. Don't be afraid to turn the steak frequently (that develops a nice, crisp outer crust). Spoon the butter over the steak as it finishes cooking, if you like. Once a digital thermometer reads 135 degrees Fahrenheit, it has reached a little past medium.
  • Remove the steak and place on a plate. Fold aluminum foil around it (like a tent) and let it rest for no less than 5 minutes.
  • For the poached eggs, bring the water and salt to a boil in a large sauce pan or small-ish pot. Once boiling, bring down to the lowest setting.
  • Break the eggs into individual serving bowls, and strain each one individually in a fine mesh strainer to remove the excess whites. The remaining egg should include yolk and tight white surrounding it, making it less likely to break or have flyaway whites when poaching (this is optional, but we thought it turned out very well).
  • Gently lower the egg individually into the swirling hot water while still in the strainer. Use a spoon to swirl the water in a circular motion to keep things moving. After about 4 minutes, the eggs should be done, nice and runny in the center. Remove and let drain on a plate lined with paper towels.
  • To assemble, slice two biscuits in half on a plate. Layer with thin strips of the sliced sirloin, then top with two poached eggs. Layer avocado slices around the steak, and drizzle hot queso on top of the eggs. Enjoy served very warm.