Steak & Eggs with Sausage and Hollandaise

SERVINGS

2

PREP TIME

1 hr

TOTAL TIME

1 hr 45 min

GLUTEN FREE

YES



What could make classic steak and eggs even better? Fresh asparagus, all-natural pork sausage and homemade hollandaise sauce of course.

Recipe featured on Dan Small Outdoors Radio, Wisconsin's #1 Radio Show.


 Enjoy these main ingredient substitutions:

ingredients
8 ounce steak, such as rib-eye or New York strip
1 pound asparagus, ends snapped off
Olive oil
Kosher salt and course cracked pepper
3 tablespoons onion, chopped
3 tablespoons green bell pepper, chopped
5 Jones Dairy Farm All Natural Golden Brown Mild Links, thawed and chopped
4 eggs, lightly beaten
1 tablespoon chopped chives, for garnish

For the Hollandaise Sauce:

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup salted butter, melted
Pinch cayenne pepper
DIRECTIONS
One hour prior to cooking, remove steak from refrigerator and allow to warm to room temperature.

For the Hollandaise Sauce:

In small glass or stainless steel bowl, beat egg yolks and lemon juice until thickened and nearly doubled in volume. Place bowl over pot of steaming water, making sure bowl is not sitting in water. Slowly whisk in melted butter, being careful that eggs don’t get too hot and start cooking. Whisk by hand until thickened, or pour into measuring cup and blitz with an immersion blender; stir in cayenne pepper. Keep warm until ready to use.

Preheat oven to 375˚F. Lay asparagus on rimmed baking sheet and toss with olive oil, salt and pepper to taste. Cook for 10 minutes, or until desired doneness.

Prepare grill for hot, direct-heat cooking and lightly oil grill grates. Dab steak with paper towel and sprinkle with salt and pepper. Cook for 2 minutes on each side for medium-rare. Allow steak to rest for 5 minutes.

Heat 1 teaspoon oil in skillet over medium heat. Sauté onion, green pepper and sausage until vegetables have softened and sausage has been warmed through, about 5 minutes. Pour in eggs and cook until desired doneness for scrambled eggs.

Slice steak against the grain. Divide steak, eggs and asparagus between two plates. Drizzle with hollandaise sauce and garnish with chopped chives.

Ingredients

Directions

8 ounce steak, such as rib-eye or New York strip
1 pound asparagus, ends snapped off
Olive oil
Kosher salt and course cracked pepper
3 tablespoons onion, chopped
3 tablespoons green bell pepper, chopped
5 Jones Dairy Farm All Natural Golden Brown Mild Links, thawed and chopped
4 eggs, lightly beaten
1 tablespoon chopped chives, for garnish

For the Hollandaise Sauce:

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup salted butter, melted
Pinch cayenne pepper
One hour prior to cooking, remove steak from refrigerator and allow to warm to room temperature.

For the Hollandaise Sauce:

In small glass or stainless steel bowl, beat egg yolks and lemon juice until thickened and nearly doubled in volume. Place bowl over pot of steaming water, making sure bowl is not sitting in water. Slowly whisk in melted butter, being careful that eggs don’t get too hot and start cooking. Whisk by hand until thickened, or pour into measuring cup and blitz with an immersion blender; stir in cayenne pepper. Keep warm until ready to use.

Preheat oven to 375˚F. Lay asparagus on rimmed baking sheet and toss with olive oil, salt and pepper to taste. Cook for 10 minutes, or until desired doneness.

Prepare grill for hot, direct-heat cooking and lightly oil grill grates. Dab steak with paper towel and sprinkle with salt and pepper. Cook for 2 minutes on each side for medium-rare. Allow steak to rest for 5 minutes.

Heat 1 teaspoon oil in skillet over medium heat. Sauté onion, green pepper and sausage until vegetables have softened and sausage has been warmed through, about 5 minutes. Pour in eggs and cook until desired doneness for scrambled eggs.

Slice steak against the grain. Divide steak, eggs and asparagus between two plates. Drizzle with hollandaise sauce and garnish with chopped chives.