Ribeye Benedict with Cloud Eggs and Red Wine Hollandaise
 
Prep time
Cook time
Total time
 
This amazing recipe termed. “Eggs Benedict Gone Gluten Free with Grass Fed Ribeye” is one amazing gluten free beef dish. This is a breakfast classic on its head by topping PRE Brands delectable 100% grass fed Ribeye with cloud eggs and a killer red wine hollandaise sauce.
Author:
Serves: 2
Ingredients
  • Meat Ingredients:
  • 1 PRE Ribeye, room temperature
  • Pinch of salt
  • 1 tsp. olive oil
  • Red Wine Hollandaise:
  • ½ cup red wine
  • 2 egg yolks
  • ½ cup olive oil
  • 1 tsp. lemon juice
  • ½ tsp. salt
  • Cloud Eggs:
  • 2 eggs (yolks and whites separated)
  • Pinch of salt and black pepper
Instructions
  1. PRE Ribeye:
  2. Preheat cast iron skillet to medium high.
  3. Season steak with olive oil and salt.
  4. Sear in skillet for 4 minutes on each side.
  5. Remove from heat and let rest.
  6. Red Wine Hollandaise:
  7. Simmer red wine in a small pot until reduced to 2 tbsp.
  8. In a blender, mix red wine, lemon juice, salt, egg yolks, and oil until fully combined and creamy.
  9. Thin with extra oil if too thick.
  10. Cloud Eggs:
  11. Preheat oven to 450 and line a baking sheet with parchment paper.
  12. Season egg whites with salt and pepper.
  13. Using a whisk, beat until stiff peaks form.
  14. Create 2 mounds of egg whites on baking sheet and make indents in the centers.
  15. Bake for 3 minutes then add an egg yolk to each center.
  16. Season yolk with salt and pepper.
  17. Bake for 3 minutes or until yolks have set.
  18. Final:
  19. Put each cloud egg on top of half the ribeye.
  20. Pour hollandaise sauce over the top and season with micro greens, chives and pepper or whatever your heart desires.
  21. Enjoy!
Recipe by Gluten Free Help at http://glutenfreehelp.info/20-minute-recipes/ribeye-benedict-with-cloud-eggs-and-red-wine-hollandaise/