Steak and Eggs Benny
Whether it’s on your breakfast, lunch or brunch menu, the Steak and Eggs Benny will become a crowd favorite. English muffins topped with peppered sirloin steaks, fried eggs and creamy Merkts Sharp Cheddar Cheese sauce. Yummy!
Ingredients
| Portions: | 12 |
|---|---|
| Serving Size: | 1 Benny |
| Day Part: | Breakfast |
| Cheese Sauce: | |
|---|---|
| 12 | Cups Merkts Sharp Cheddar Cheese |
| 3/4 | Cup Heavy Cream |
| Bennies: | |
|---|---|
| 24 | Top Sirloin Steaks, 3 Ounces Each |
| 24 | Large Eggs |
| 12 | Toasted English Muffins, Split In Half |
| 24 | Pieces of Pickled Jalapeño |
| Kosher Salt | |
| Cracked Black Pepper | |
Preparation
| Equipment: | Stovetop, Oven |
|---|
For Cheese Sauce:
- Heat Merkts Sharp Cheddar Cheese and heavy cream over medium-high heat in a sauce pot, just to melt the cheese.
- Whisk to evenly combine the ingredients.
- Reserve warm.
For Steaks and Eggs:
- Season steaks with Kosher salt and cracked black pepper.
- Cook to desired doneness.
- Fry eggs hard.
- Reserve both.
To Make A Steak And Eggs Benny:
- Place two toasted English muffins on a dinner plate.
- Top each with a cooked steak and then a fried egg.
- Coat each egg with 2 ounces of cheese sauce and finish by adding 1 slice of pickled jalapeño.
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