Christmas Brunch Recipes: Prime Rib Eggs Benedict (+More Recipes Your Family Will Love!)

🧂 Ingredients

• ½ cup heavy cream
• 4 large egg yolks
• 1 ½ tablespoon lemon juice
• 1 teaspoon Dijon mustard

  (optional)
• 1-2 pinches cayenne pepper

  (optional)
• ½ cup unsalted butter

  (melted)
• each, salt & pepper

  (to taste)
• 1 tablespoon white vinegar
• 8 large eggs

  (fresh is best)
• 4 English muffins

  (split)
• 1 lb prime rib roast

  (portioned into 2 ounces per English muffin)
• 1 tablespoon olive oil

  (a small drizzle, extra virgin)
• fresh parsley

  (or chives, chopped)
• paprika

  (to taste)

Instructions

• 1 Make a water bath by adding about 1-inch of water to a saucepan and placing a
  stainless steel or glass bowl that fits inside without touching the water. Bring
  the water to a simmer.
• 2 Pour the heavy cream, egg yolks, lemon juice, optional mustard, and optional
  cayenne pepper into the bowl. Let the mixture cook over the simmering water,
  whisking constantly until it is thick enough to coat the back of a spoon. It
  should be at least 160°F (71°C).
• 3 Reduce the heat to low. Slowly drizzle the melted butter into the bowl, whisking
  constantly.
• 4 Remove from heat and season with salt & pepper to taste. Transfer the
  hollandaise to a new dish and cover it to keep it warm. Set aside.
• 5 Bring 3-4 inches of water and vinegar to a boil in a large frying pan. Crack the
  eggs one at a time into the boiling water, but no more than 4 eggs at once (you
  will do 2 batches).
• 6 Let the eggs cook until the egg whites are set but the yolk is still runny
  (usually 3-4 minutes). Remove the eggs from the water with a slotted spoon and
  transfer them to a paper towel-lined plate. Repeat with remaining eggs.
• 7 Toast muffins in a toaster or on a baking sheet under the broiler, just until
  the top is golden-brown.
• 8 Slice leftover prime rib into thin strips that will fold easily on top of your
  English muffins. Heat a skillet or grill pan over medium-high heat with a small
  drizzle of olive oil (extra virgin) until the oil begins to shimmer.
• 9 Heat the prime rib portions briefly on each side, about 1 minute each, just
  enough to fully warm the leftover meat.
• 10 Lay a slice of prime rib on top of English muffin half. Then, top the prime rib
  with a poached egg and season with salt & pepper to taste. Spoon hollandaise
  over the top of each egg. Garnish with fresh parsley or chives and a sprinkle of
  paprika.

Nutrition Info