| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 pound sirloin steak (1/2 to 1 inch thick)
- Kosher salt and freshly ground pepper
- 8 cups baby spinach (about 5 ounces)
- 4 English muffins, split and toasted
- 8 large eggs, plus 1 egg yolk
- 1 stick cold unsalted butter, cut into cubes
- Juice of 1/2 lemon
- 1 teaspoon chopped fresh tarragon
- 2 tablespoons white wine vinegar
Instructions
- Bring 3 inches of water to a boil in a large wide pot. Heat the vegetable oil in a large nonstick skillet over high heat until very hot. Season the steak with salt and pepper, add to the skillet and cook until browned, 2 to 4 minutes per side for medium rare. Remove to a cutting board to rest.
- Reduce the heat under the skillet to medium; add the spinach and 2 tablespoons water and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Divide the English muffin halves among plates and top with the spinach.
- Meanwhile, combine the egg yolk, butter, lemon juice and 1 tablespoon water in a small saucepan over medium heat. Cook, whisking, until the butter melts and the sauce thickens, about 3 minutes. Add the tarragon and season with salt and pepper. Cover and keep warm.
- Add the vinegar to the boiling water, then reduce the heat to maintain a gentle simmer. Crack an egg into a small bowl or ramekin and carefully slide the egg into the water; repeat with the remaining eggs. Cook until the whites are set but the yolks are still jiggly, about 3 minutes. Remove the eggs with a slotted spoon, blot the bottoms dry on a kitchen towel and place on the English muffins.
- Slice the steak against the grain and divide among the plates. Spoon the sauce over the eggs.
Nutrition Facts
| Calories | 790 |
| Total Fat | 56 grams |
| Saturated Fat | 25 grams |
| Cholesterol | 564 milligrams |
| Sodium | 690 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 2 grams |
| Protein | 43 grams |
| Sugar | 2 grams |
Reviews
So good. Great for breakfast, brunch, or dinner. I didn’t have fresh tarragon but I think the dried tarragon in my spice rack worked just fine.