Eggs Benedict is perhaps the greatest breakfast dish ever concocted. It looks super fancy and my wife feels like a queen when I make it for her. The components of eggs benedict are fine on their own but the Hollandaise sauce pulls them all together to make a creamy plate of awesomeness.
I decided to try a version of eggs benedict using venison to turn this amazing breakfast treat into something even awesomer.
You will need:
- 4 eggs for the Hollandaise sauce + the number of eggs you plan to cook
- 1 stick + 2 tablespoons of butter
- English muffins
- Venison Eye of Round (or whatever cut you would like)
- White vinegar
- 1 stick of butter
- 4 egg yolk
- 1 tablespoon of lemon juice
- Tony Chachere’s Creole Seasoning (or just salt and pepper)
To make Hollandaise sauce start with a double broiler. This is just a glass bowl on top of a pan that has been filled with water up to the point where it touches the bowl.
Put double broiler on the stove over medium high heat
Add the butter to the bowl and melt.
Once the butter has melted, add the yolks and lemon juice.
Wisk it all together until it is creamy deliciousness.
Add seasoning to taste. If it becomes too thick add a spoonful of water at a time while wisking the mixture together. If left along the Hollandaise sauce will begin to clump, just keep wisking.
- 1 venison eye of round
- salt and pepper
For this dish I used an eye of round that was butterflied. I chose this cut because it is a smaller piece that is perfect for breakfast.
I soaked the venison in milk for 24 hours to tame it down a bit. I usually don’t do this but you don’t want the meat to be too overpowering in a breakfast dish with something as delicate as eggs in the mix.
The butterflied chops were rinsed and then pounded with a meat tenderizer until they were approximately 1/4″ thin (half the starting size).
Season both sides of the venison with salt and pepper.
Add 2 tablespoons of butter to a pan and melt over medium high heat.
Fry the venison on each side for 2-3 minutes, or until medium rare. Remember – cook it too long and you have shoe leather!
Add 4 inches of water to a pan and bring to a simmer.
Add 1 tablespoon of vinegar. This will help the eggs ‘form’.
Crack the egg into a small bowl. Create a whirlpool effect in the pan with a spoon and gently pour the egg into the middle of the whirlpool.
Cook until the whites are firm and the yolk is still dark. Cook too long and the yolks will get hard. Not good.
This takes about 3 minutes per egg. But don’t take my word for it, watch your eggs!
Bringing it All Together
Getting the timing right is a bit tricky. I start with the eggs since they can be dunked back in the water to be warmed up. Then the Hollandaise sauce and then the meat.
Toast and butter your english muffins.
Add a slice of venison to each muffin. Cut to size if necessary but I like the meat to overlap the muffin.
Add an egg to each.
Spoon Hollandaise sauce over each egg and sprinkle Tony Chachera’s Creole Seasoning over each or whatever garnish you like.
For the record, I don’t work for Tony Chachera’s Creole Seasoning. I just really really love it!