Here’s another benedict for your brunch-ing pleasure. This one has a little kick.
Ingredients (for four people)
4 eggs
1 TB white vinegar
5 egg yolks
1 stick butter
2 shots of Zing Zang bloody mary mix
1 tsp sweet paprika
1 tsp chili powder
1 tsp Carrot Hot Sauce
4 tri tip or filet mignon steaks (about 4 oz each)
1 package of fresh spinach (5 oz)
salt and pepper
Method
In a large frying pan, melt the butter over medium heat. Put the butter in a pourable container. Set aside. Season the steaks with salt and pepper generously. Place the steaks in the same frying pan over medium-high heat. Sear about 7 minutes per side, or until medium-rare. Remove to a plate and keep warm. Boil water in a 2 quart saucepan seasoned generously with salt. Add spinach and blanch for 2 minutes. Remove with a slotted spoon to a bowl. Keep warm. Wipe out frying pan and put two inches of water in it, along with vinegar. Bring to a simmer. In the meantime, add yolks to blender, along with Zing Zang. Turn on and slowly stream in melted butter. Add paprika, chili powder and hot sauce. Blend to combine. In simmering frying pan, swirl water and add one egg at a time (put egg in ramekin first to make it easier). Using a slotted spoon, keep white together and slide under the egg to make sure it doesn’t stick. After two minutes (or white is set) remove to a plate covered with a paper towel. Squeeze spinach to remove some water. Place spinach on the bottom of four plates, add a steak to each plate, then an egg on top. Top with some of the Zing Zang sauce. Serve immediately.
