•  2 sirloin or filet steaks, cooked to desired temp
• 1 bunch asparagus, ends trimmed
• 1 tbsp garlic, minced
• 4 eggs
• 2 tbsp white vinegar
• bread of choice, split and toasted (I recommend Bagel Thins or English Muffins)
• olive oil, for saute
• salt/cracked black pepper, to taste
• chives, chopped for garish

Hollandaise:

• 3 egg yolks
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 10 tablespoons unsalted butter

Instructions:

1. Preheat oven to 375 degrees.
2. Reserve 8 asparagus stalks and toss the remaining asparagus in olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20 minutes, tossing once in between.
3. Season steaks with salt and pepper and rubbed with fresh garlic.
4. Cook in a heavy skillet with a swirl of olive oil over medium heat until desired temperature.
5. Remove from heat and let rest 10-15 minutes before slicing.
6. Meanwhile take the remaining 8 asparagus stalks and steam until cooked but still with some crunch, about 10-15 minutes.

For poached eggs:

1.    Bring a pot of 4 cups of water and 2 tablespoons white vinegar to a boil over medium, then turn down to a simmer.
2. Break eggs, one at a time into a bowl and slide into simmering water.
3. Cook for 2 minutes, until whites are cooked but yolk is still runny.
4. Remove with a slotted spoon.

For Hollandaise sauce:

1. Melt the butter slowly in a small pot. Try not to let it boil – you want the moisture in the butter to remain there and not steam away.
2.   Add the egg yolks, lemon juice, salt and cayenne into a bowl. Blend the egg yolk mixture at a medium speed with an immersion blender (or use a traditional bender) until it lightens in color, about 20-30 seconds.
3.  Once the yolks have lightened in color, turn the blender down to its lowest setting and drizzle in the melted butter slowly, while the blender is going until it is a smooth sauce.

To plate:

1. Place one lightly toasted piece of bread (I used Bagel Thins) face up on a plate.
2. Top with sliced steak (4-5 pieces).
3. Add poached egg then 2 steamed asparagus spears.
4. Top with a couple spoonfuls of Hollandaise sauce and a garnish of chives.
5. I served my roasted asparagus on the side with cheese grits.
6. Serve with cheese grits and fruit.

Recipe Source