- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 790
- Total Fat
- 56 grams
- Saturated Fat
- 25 grams
- Cholesterol
- 564 milligrams
- Sodium
- 690 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 2 grams
- Protein
- 43 grams
- Sugar
- 2 grams
Ingredients
1 tablespoon vegetable oil
1 pound sirloin steak (1/2 to 1 inch thick)
Kosher salt and freshly ground pepper
8 cups baby spinach (about 5 ounces)
4 English muffins, split and toasted
8 large eggs, plus 1 egg yolk
1 stick cold unsalted butter, cut into cubes
Juice of 1/2 lemon
1 teaspoon chopped fresh tarragon
2 tablespoons white wine vinegar
Directions
- Bring 3 inches of water to a boil in a large wide pot. Heat the vegetable oil in a large nonstick skillet over high heat until very hot. Season the steak with salt and pepper, add to the skillet and cook until browned, 2 to 4 minutes per side for medium rare. Remove to a cutting board to rest.
- Reduce the heat under the skillet to medium; add the spinach and 2 tablespoons water and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Divide the English muffin halves among plates and top with the spinach.
- Meanwhile, combine the egg yolk, butter, lemon juice and 1 tablespoon water in a small saucepan over medium heat. Cook, whisking, until the butter melts and the sauce thickens, about 3 minutes. Add the tarragon and season with salt and pepper. Cover and keep warm.
- Add the vinegar to the boiling water, then reduce the heat to maintain a gentle simmer. Crack an egg into a small bowl or ramekin and carefully slide the egg into the water; repeat with the remaining eggs. Cook until the whites are set but the yolks are still jiggly, about 3 minutes. Remove the eggs with a slotted spoon, blot the bottoms dry on a kitchen towel and place on the English muffins.
- Slice the steak against the grain and divide among the plates. Spoon the sauce over the eggs.
